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Make It Mini: Pumpkin Tarts with Pecan Streusel

Sarah Breckenridge; videography by Gary Junken and Mike Dobsevage; edited by Cari Delahanty
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At Thanksgiving, do you have a house full of guests who all ask for “just a sliver” of pumpkin pie? Why not give them all their own mini pumpkin pies? In this video, Abigail Johnson Dodge, author of Mini Treats & Hand-Held Sweets, demonstrates how to make her Mini Pumpkin-Maple Tarts with Toasted Pecan Streusel. The filling is classic pumpkin pie, sweetened with pure maple syrup. For the crust, you can use store-bought dough or make it from scratch.

Once the dough is rolled out, simply cut it into 3-inch circles with a cookie cutter and fit each circle into a standard-size muffin tin; no special equipment needed. Another bonus: the tarts bake up more quickly than a full-size pumpkin pie. Just before serving, the tarts are topped with a simple streusel made from brown sugar and chopped, toasted pecans.

Mini Pumpkin–Maple Tarts with Toasted Pecan Streusel

Get the recipe: Mini Pumpkin–Maple Tarts with Toasted Pecan Streusel

Photo by Sarah Breckenridge

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