Mini Pumpkin & Pecan Tarts with Maple & Bourbon Syrup

Mini Pumpkin & Pecan Tarts with Maple & Bourbon Syrup


  • 12 store-bought mini sweet pastry tartlet cases
  • 1 1/2 cups mashed pumpkin, drained well
  • 1/2 teaspoon each nutmeg, cinnamon and mixed spice
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 cup pecan nuts, halves or chopped
  • 1/2 cup maple syrup
  • 1/4 cup Wild Turkey Longbranch
We bet Wild Turkey Longbranch's creative director Matthew McConaughey would fully approve of our use of the Kentucky bourbon whiskey in these tasty vegetarian treats. Makes 12 tarts

Serve with ice cream and extra syrup for a decadent dessert.

  1. Pre-heat oven to 180°.
  2. Whisk together the mashed pumpkin, spices, brown sugar and eggs until well combined. Arrange tartlet shells on a lined baking tray and spoon in the pumpkin filling (don't overfill).
  3. Bake for 10-15 minutes, or until the pastry begins to colour, and filling has just set.
  4. Meanwhile, simmer the bourbon and maple syrup for a few minutes, reducing slightly to make a sticky glaze. Drizzle the hot tarts with the maple and bourbon syrup.

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