Pumpkin Pie Tartlets with Maple Pecan Crust

I came up with this after learning that I had multiple food sensitivities. I love that I can bring these to get-togethers and know I can still indulge in treats that my family will love too! —Chantale Michaud, Guelph, ON

Prep: 45 min. + cooling Bake: 35 min. + cooling Makes: 11/2 dozen

2 cups old-fashioned oats 4 cups chopped pecans

1/2 cup maple syrup

2 tsp. ground cinnamon 1 tsp. sea salt

1 tsp. vanilla extract

1/4 tsp. ground cloves

FILLING

1/2 cup maple syrup

3 Tbsp. cornstarch

21/4 cups canned pumpkin or homemade pumpkin puree 1/4 cup cream of coconut, warmed 2 tsp. vanilla extract 2 tsp. ground cinnamon 1/2 tsp. sea salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1/4 tsp. ground cloves

TOPPING

1/2 cup chopped pecans 2 tsp. maple syrup Dash sea salt

1. 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.

2. Fill 18 greased muffin cups with

1/3 cup oat mixture each. Using a wet 1 Tbsp. measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.

3. For the filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 Tbsp. into each crust.

4. Combine the topping ingredients; spoon about 1 tsp. onto each tartlet. Bake tarts until dark golden and set, 35-40 minutes. Cool for 10 minutes before removing tarts to a wire rack; cool for 1 hour. If desired, refrigerate before serving.

1 TARTLET 302 cal., 21g fat (2g sat. fat), 0 chol., 173mg sod., 28g carb. (16g sugars, 5g fiber), 4g pro. b