Ingredients
2 cups old-fashioned oats4 cups chopped pecans1/2 cup maple syrup2 teaspoons ground cinnamon1 teaspoon sea salt1 teaspoon vanilla extract1/4 teaspoon ground clovesFILLING:1/2 cup maple syrup3 tablespoons cornstarch2-1/4 cups canned pumpkin or homemade pumpkin puree1/4 cup cream of coconut, warmed2 teaspoons vanilla extract2 teaspoons ground cinnamon1/2 teaspoon sea salt1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger1/4 teaspoon ground clovesTOPPING:1/2 cup chopped pecans2 teaspoons maple syrupDash sea salt
Preparation
Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor.
Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust.
Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.
