Mini Pumpkin-Pecan Tartlets
- Total Time
Wonton wrappers make an easy and pretty crust for individual pumpkin pies. Make sure to use canned pumpkin puree; not pumpkin pie filling.
cooking spray8 spray(s), divided
pumpkin puree15 oz, canned
packed light brown sugar½ cup(s)
low-fat milk¼ cup(s)
pumpkin pie spice1 ½ tsp
minced ginger1 tsp
table salt½ tsp
chopped pecans2 Tbsp
wonton wrapper(s)24 item(s)
- 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