Mini Pumpkin-Pecan Tartlets

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.


cooking spray

8 spray(s), divided

pumpkin puree

15 oz, canned

packed light brown sugar

½ cup(s)

low-fat milk

¼ cup(s)


1 large

pumpkin pie spice

1½ tsp

minced ginger

1 tsp

table salt

½ tsp

chopped pecans

2 Tbsp

wonton wrapper(s)

24 item(s)


  1. Preheat oven to 375°F. 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.)
  5. Serving size: 1 tartlet

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