Mini pumpkin-pecan tartlets
Pumpkin puree, warming pumpkin pie spice, and fresh minced ginger combine in the luscious filling for these miniature pumpkin pies—they are a welcome way to kick off fall. Wonton wrappers have been substituted for a traditional pie crust, creating a pretty vessel for the pumpkin filling in a fraction of the time. Make sure to use canned pumpkin puree, not pumpkin pie filling, which has added sweeteners and spices. While the pie filling is convenient, you can’t customize it. We have sprinkled the tarts with pecans, another fall favorite, but you can use any type of nut that you like.
8 spray(s), divided
15 oz, canned
Packed light brown sugar
1% low-fat milk
1 large egg(s)
Pumpkin pie spice
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger, and salt.
- 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.
- 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