Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Make It Mini: Pumpkin Tarts with Pecan Streusel

Sarah Breckenridge; videography by Gary Junken and Mike Dobsevage; edited by Cari Delahanty
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.