Spicy Pecan Pumpkin Tartlets

One of the highlights of the season is chancing upon a farmer's market chock full of pumpkins. That always spells fall, along with football games and turning leaves. Pumpkin pie, usually reserved for Thanksgiving dinner, is a delicious treat perfect for any time, and especially enjoyable during autumn. Update the traditional pumpkin pie by baking your offering in miniature fluted tart pans, creating something as easy on the eyes as it is on the tastebuds. Add buttery pecans and a blend of cinnamon, nutmeg, ginger and ground cloves for a spicy taste of fall. Delight a new neighbor or old friend with a gift of Spicy Pecan Pumpkin Tartlets, perfect for enjoying over a steaming mug of spiced cider.

Spicy Pecan Pumpkin Tartlets

Pastry: 1 1 /4 cups all-purpose flour, 1 /2 teaspoon salt, 1 teaspoon sugar, 6 tablespoons cold butter, cut into small pieces, 2 tablespoons cold vegetable fat, such as Crisco, cut into small pieces, 2 to 4 tablespoons iced water

Sift flour, salt and sugar into a large bowl. Sprinkle butter and vegetable fat into bowl. Using two forks or a pastry blender, cut in butter and fat until the mixture forms coarse crumbs. Add two tablespoons iced water, one tablespoon at a time, lightly stirring with a fork after each addition. Add a little more water if the mixture is still crumbly. When the dough just begins to come together, stop mixing. Shape the dough into a ball, wrap in plastic and refrigerate at least one hour or overnight. Allow the dough to sit at room temperature for about 10 minutes. Roll out dough on a lightly floured surface until it is about a 12-inch round (1 /8ths of an inch thick). Cut out six circles using a four to four and a-half-inch round cutter. Place each circle into a three-inch tartlet pan (lightly grease the bottom only of the tartlet pan). Trim excess dough. Prick the bottom of the pastry with a fork and freeze for about half an hour or several weeks, well-wrapped. When ready to bake, preheat oven to 400 degrees Fahrenheit and cut out six four- or five-inch circles from parchment paper or aluminum foil. Press into the pastry and fill with pennies, dried beans or rice. Bake for 12 to 17 minutes, or until the pastry is set. Cool pastry.

Filling: 1 cup evaporated milk, 3 large eggs, at room temperature, 1 15-ounce can pumpkin puree or pumpkin pie filling, 1 /2 cup pecan pieces, 1 /3 cup maple syrup, 1 /2 teaspoon salt, 1 1 /2 teaspoons ground cinnamon, 1 /4 teaspoon ground nutmeg,

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