Mini Harvest Pecan-Pumpkin Tartlet
"Pecan and pumpkin tartlet that is diabetic friendly and low cholesterol, with graham cracker crust, canned pumpkin, erythritol, vanilla and non-dairy butter "
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Mini Harvest Pecan-Pumpkin Tartlet
ingredients
- 3 tbsp graham cracker crumbs
- 2 tsp non-dairy butter, melted
- 1/4 cup canned pumpkin puree
- 2 tbsp erythritol
- 1/4 tsp vanilla extract
- 1 tbsp pecans, chopped
- Non-dairy whipped topping (optional), for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a small bowl, mix graham cracker crumbs and melted non-dairy butter. Press the mixture into a mini tart pan.
- 3.
Bake the crust for 5-7 minutes, or until lightly golden. Set aside to cool.
- 4.
In another bowl, whisk together pumpkin puree, erythritol, and vanilla extract until well combined.
- 5.
Spoon the pumpkin mixture into the cooled tart crust.
- 6.
Top with chopped pecans.
- 7.
Bake for 15-18 minutes, or until the filling is set.
- 8.
Allow to cool completely.
- 9.
Optional: Serve with a dollop of non-dairy whipped topping.
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