These Maple Pecan Pumpkin Pie Tarts take the taste of pumpkin pie to the next level with a maple pecan crust and maple glaze. It’s so good you won’t miss the whipped cream! All that flavor, yet these little bites of flavor are gluten-free, grain-free and vegan, which means they’re egg-free and dairy-free. I did all of that because I know you want to enjoy that beloved pumpkin pie flavor this Thanksgiving!
Health Benefits & Nutrition Info
Pumpkin provides lots of beta carotene per serving, 200% of your daily value, to be exact! When the body turns all that beta carotene into vitamin A, it is used for everything from maintaining eyesight to protecting the skin from UV damage and supporting the immune system. Research shows that a diet rich in beta carotene may even help fight certain forms of cancer.But the benefits of pumpkin don’t stop there. Pumpkin also contains more potassium than a banana and enough fiber to help you feel full (source).
Pecans also contribute to the nutrients in these Maple Pecan Pumpkin Pie Tarts with vitamin E, copper, manganese, and unsaturated fats that help to keep the heart healthy. Pecans also provide powerful antioxidants, especially polyphenols like ellagic acid, which research shows may protect against cancer (source).So even though these Maple Pecan Pumpkin Pie Tarts are a treat meant to be enjoyed at the end of your Thanksgiving feast, they will provide you with plenty of nutrients to help keep you healthy. And, because they’re gluten-free, grain-free, dairy-free and egg-free (vegan), they can even be enjoyed by your guests following special diets!
Tips & Tricks
These Maple Pecan Pumpkin Pie Tarts are relatively easy to make, but I’ve included the tips below to make it even easier for you to get these on the table this Thanksgiving!
I’ve included Amazon links to products below as part of my tips and tricks. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links. Thank you for supporting Taste Abounds!
This is going to be disappointing to my Paleo friends and those with corn allergies, but arrowroot is not an acceptable substitute for the cornstarch in this recipe, at least not for the pumpkin pie filling. Gelatin might work, although I admit I haven’t tried it. If you try gelatin and it works for you, be sure to leave a comment about it below!
The shortening I’m referring to in this recipe is non-hydrogenated shortening, which is usually palm oil or a combination of palm oil and coconut oil. I’ve found Spectrum brand shortening to be affordable and widely available, but Nutiva also sells a non-hydrogenated shortening made from a combination of palm oil and coconut oil. Please avoid traditional, hydrogenated shortening like Crisco. It is loaded with transfats that research has proven to be horrible for you! (source)
- See the beautiful Maple Pecan Pumpkin Pie Tarts in the photo above? They were made without disposable baking cups using a silicone muffin pan. Watch my video below. They just pop right out! And clean up is a piece of cake. Or tart. Whatever. The silicone muffin pan is awesome! Best. $10. Ever. Spent. Find it in one of the links above or in the ad below.
- I use the Ninja Master Prep I’ve told you about so many times to make this recipe. It’s a blender and food processor both for less than $40 and it is awesome! I have yet to find a task it can’t do.
Individual Maple Pecan Pumpkin Pie Tarts
These individual Maple Pecan Pumpkin Pie Tarts are the perfect size for each of your Thanksgiving guests, yet they're bursting with flavor thanks to the pecan crust, maple glaze and perfectly-spiced pumpkin pie filling! Since they are gluten-free, grain-free, egg-free and dairy-free (vegan), they can be enjoyed by just about all of your guests, even those with food allergies. Get out your muffin pan and give these a try!
Maple Pecan Crust Ingredients:
- 1 1/2 cups pecan pieces (about 6 oz)
- 2 Tbsp maple syrup
- 1 Tbsp melted butter or non-hydrogenated shortening
- 1/4 tsp salt
- 1-2 Tbsp water, if needed
Pumpkin Pie Filling Ingredients:
- 1 can pumpkin puree (almost 2 cups)
- 1/2 cup plain, unsweetened SoDelicious coconut milk (or other plain and unsweetened non-dairy milk of choice)
- 1/4 cup cornstarch
- 1/4 cup coconut sugar or Sucanat
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Maple Glaze Ingredients:
- 2 Tbsp melted butter or non-hydrogenated shortening
- 1/4 cup maple syrup
- 2 Tbsp cornstarch
Maple Pecan Crust Directions:
Preheat oven to 425 degrees.
Pulse pecans in a blender or food processor to break them into lentil-sized pieces. Add the maple syrup and melted butter or shortening and blend until the "dough" starts to pull away from the walls and seem like it's going to form a ball. One or two tablespoons of water can be added, if needed to bring the dough together.
Spoon about 1/2 tablespoon into each muffin cup. Use an oiled spoon to press and smooth the crust across the bottom.
Bake at 425 for 5 minutes. Remove and let cool while you prepare the pumpkin pie filling.
Lower oven temperature to 350 degrees.
Pumpkin Pie Filling Directions:
Place all ingredients in a blender and blend until smooth. Pour an even amount on each crust (about 3 tablespoons). Level and smooth with the back of a spoon.
Bake at 350 degrees for 40 minutes.
Remove and let cool for about 30 minutes before adding the maple glaze.
Maple Glaze Directions:
Wisk all ingredients together, starting with the cornstarch and melted butter or shortening before adding the maple syrup. Let sit for a minute or two while the glaze thickens.
Once the pumpkin pie tarts have cooled, drizzle the glaze over the tarts. Top with crushed regular or candied pecans, whichever you prefer.