Preheat your oven to 350-F and let the pie crusts come to room temperature on the counter – or follow the package instructions.Pumpkin pie filling, on the other hand, is sweetened with sugar and has added spices to make pumpkin pies a little bit easier to make. What’s the difference between canned pumpkin and pumpkin pie filling? A lot, actually! Canned pumpkin is pure pumpkin that’s been cooked, pureed, and canned. Maple syrup – Use real maple syrup for the best flavor.Rum extract – You can find this in the baking section of most large grocery stores.Pumpkin pie spice – Fresh spices make all the difference!.Canned pumpkin – You want pure pumpkin, not pumpkin pie filling.Unbaked pie crusts – Look for the rolled crust, and you’ll need enough for 2 crusts.Mini tart sized, you can snack on just one or enjoy a few!.Not too sweet, they’re nutty, pumpkin-y, and delicious!.Filled with fall flavors and are just too cute!.These pumpkin tarts with pecans are easy to make and portable! Plus, you don’t even need a fork to eat them!.Pecans and pumpkin go hand-in-hand, and these tasty pint-sized pumpkin tarts are delicious! Spiced just right, they’re gooey, nutty and the pumpkin-y filling is so good! Not too sweet, these Mini Pecan and Pumpkin Tarts are often requested! You might look at these and think that they’re pecan tassies, but surprise! The pumpkin filling takes these tarts to new levels! And they’re pretty simple to make, especially if you start with pre-made pie dough. These Mini Pecan and Pumpkin Tarts are the perfect seasonal dessert! They are easy, delicious, and, most of all, everyone loves them! A cross between pecan and pumpkin pie, they’re also adorable and oh-so-snackable!
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