Dairy-Free Pumpkin Pie Tartlets are individual servings of pumpkin pie. These tartlets give you a few bites of pumpkin pie topped with pecans inside a wonton crust.
A tartlet is a small tart or pastry. A tart is a pastry that is baked inside a pastry shell. The shell is filled with a custard, jelly or fruit filling and doesn't have a top. It could also be a pastry that is folded over a filling. Now, you might think, this looks like a mini-pie. Well, I guess you could argue this is a mini-pie, too. Tarts typically have shorter sides than a pie and their crusts are an integral part of the dish. A pie crust is mainly there to hold the pie filling. Pies can, but don't always, have a top crust. Pies can also be piled high with meringue, fruit or whatever makes you happy. Tarts are not piled high. Confusing, isn't it? So, whether you call this a tartlet or a mini-pie, it's a delicious dessert either way.
Be gentle when you place the wontons in the muffin cups because the wontons can tear. When you spray the muffin tin with cooking spray be sure to spray lightly or your tartlets could be a little greasy. Also, spray lightly when you spray the first wonton you place in the muffin cups.
Dairy-Free Pumpkin Pie Tartlets would make a nice addition to your Thanksgiving meal. They would also be a tasty dessert to take to a potluck or serve at a party.
I hope you enjoy!
Dairy-Free Pumpkin-Pecan Tartlets
- 15 ounces pumpkin puree Make sure you are using pumpkin puree and not pumpkin pie filling.
- 1/2 cup light brown sugar, packed
- 1/4 cup coconut milk
- 1 jumbo egg
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 24 wonton wrappers
- cooking spray
- 3 tablespoons pecans, chopped
- Preheat the oven to 375F.
- Lightly coat a 12-cup muffin tin with cooking spray.
- Using an electric mixer, beat all filling ingredients together until they thoroughly combined.
- Place a wonton wrapper in the bottom of each muffin cup. The corners should stick up.
- Lightly coat the wonton wrappers with cooking spray.
- Layer a second wonton wrapper in each muffin cup so that all four corners of both wonton wrappers are pointing up. You should see eight corners around each muffin cup.
- Evenly divide the pumpkin mixture in the muffin cups. Gently tap the muffin tin on your counter a few times to level the filling in the cups.
- Sprinkle pecans over the top of each muffin cup.
- Place the tartlets in the oven and bake 15-20 minutes, checking every 3 or so minutes. If the wonton corners start to burn, you can loosely cover with foil. The wontons should be crisp and browned when done.
- Remove the muffin tin from the oven and let cool in the pan for 3-5 minutes.
- Using a large spoon, or your utensil of choice, gently remove each tartlet from the muffin tin and place on a cooling rack. Once room temperature, refrigerate until ready to serve.