Photo of Mini Pumpkin-Pecan Tartlets by WW

Mini Pumpkin-Pecan Tartlets

Points® value
Total Time
1 hr
20 min
35 min
Wonton wrappers make an easy and pretty crust for individual pumpkin pies. Make sure to use canned pumpkin puree; not pumpkin pie filling.


Olive oil cooking spray

8 spray(s), divided

Pumpkin puree

15 oz, canned

Packed light brown sugar

½ cup(s)

1% low-fat milk

¼ cup(s)

Raw egg

1 large

Pumpkin pie spice

1½ tsp(s)

Minced ginger

1 tsp(s)

Table salt

½ tsp(s)

Chopped pecans

2 tbsp(s)

Wonton wrapper

24 item(s)


  1. Preheat oven to 375F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt.
  3. Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle, so each muffin cup has 8 wonton wrapper corners sticking up.
  4. Evenly divide filling among muffin cups; smooth filling with back of a spoon and sprinkle with pecans. Bake until wontons are crispy and browned, 13-17 minutes. (Make sure to check after 3-4 minutes to see if edges of tartlets start to burn. If they do, cover pan loosely with foil and continue baking until filling is set.)


Serving size: 1 tartlet