Pumpkin Pie Tartlets with Maple Pecan Crust
"After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario..."
INGREDIENTS
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2 cups old-fashioned oats
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4 cups chopped pecans
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1/2 cup maple syrup
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2 teaspoons ground cinnamon
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1 teaspoon sea salt
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1 teaspoon vanilla extract
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1/4 teaspoon ground cloves
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FILLING:
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1/2 cup maple syrup
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3 tablespoons cornstarch
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2-1/4 cups canned pumpkin or homemade pumpkin puree
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1/4 cup cream of coconut, warmed
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2 teaspoons vanilla extract
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2 teaspoons ground cinnamon
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1/2 teaspoon sea salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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TOPPING:
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1/2 cup chopped pecans
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2 teaspoons maple syrup
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Dash sea salt
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