you guys know i'm not much of a dessert person, but you also know how i feel about pecans and pumpkin. you may recall i often have pumpkin pie instead of cake on my birthday...
so a while back when i got a mad craving for desserts, this is what i came up with. i don't know if i've ever actually had pecan pie before, but it seems like it would be amazing, if rich. i was thinking about making something entirely pecan-based, but i honestly think this is even better. i feel like it's a bit more balanced of a dessert (there i go, making everything healthy.. sorry!)
i made the recipe for 4 tarts, because... well... sweets. you know. but i have included in parentheses the measurements for a dozen.
ingredients:
4 tart shells (12)
3/8 c pumpkin puree (1 1/8 c)
2 T brown sugar (3/8 c)
2 T milk (i used almond, vanilla unsweetened) (3/8 c)
1 t pumpkin pie spice (1 T)
16 pecan halves (48)
1/8 c maple syrup (3/8 c)
dash salt (three dashes?? haha)
1 1/2 t egg replacer powder (1 T plus 1 1/2 t)
to make:
thaw tart shells. preheat oven to 375.
mix pumpkin puree, brown sugar, milk and pumpkin pie spice. whisk to make sure there are no lumps.
spoon this mixture into shells and smooth flat with the back of the spoon.
mix maple syrup, salt and egg replacer. whisk to get rid of any lumps. add pecan halves and mix to coat.
carefully spoon 4 pecan halves on to the top of each tart. drizzle over any remaining maple syrup mixture.
bake for 30 minutes. allow to cool completely before serving.
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