Directions:
- Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside.
- In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet.
- Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.17 Kcal (528 kJ) | ||
| Calories from fat | 36.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 43.7mg | 15% | |
| Sodium | 152.78mg | 6% | |
| Potassium | 161.5mg | 3% | |
| Total Carbs | 20.26g | 7% | |
| Sugars | 11.62g | 46% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1mg | 6% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.94 Kcal (527 kJ) | ||
| Calories from fat | 36.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 43.62mg | 15% | |
| Sodium | 152.5mg | 6% | |
| Potassium | 161.21mg | 3% | |
| Total Carbs | 20.23g | 7% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1mg | 6% | |
| Calcium | 36.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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