Time 1h20m Yield 1-1/2 dozen Number Of Ingredients 22 Steps:
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., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.
Yield 8 Number Of Ingredients 16 Steps:
Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Yield 8 servings Number Of Ingredients 14 Steps:
Preheat oven to 425˚F (215˚C). In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed. Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated. Place the pie crust in a 9-inch (23 cm) pie pan and shape. Carefully pour pie filling into pan. Bake for 15 minutes at 425˚F (215˚C). Reduce heat to 350˚F (175˚C) and bake for 40 minutes. For the crumble, combine pecans, maple syrup, and salt. Stir until well combined. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C). Once cooled, crush the caramelized pecans in a plastic bag. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie. Enjoy!
Time 50m Yield 1 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.
Time 1h Yield 1 pie, 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup. Mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool. Using a whisk, dissolve the cornstarch in the milk. Add pumpkin, 1/2 cup maple syrup, salt and spices. Blend until smooth. Pour filling into crust, and smooth the top. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Time 50m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Prepare pie crust,according to package directions,for one crust pie. Refrigerate remaining pie crust for later use. Heat oven to 425 degrees. Place prepared crust into a 10" tart pan with removable or a 9" pie pan. Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. In a small bowl,beat cream until soft peaks form. Blend in powdered sugar and maple flavor;beat until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator.
