Preheat the oven to 350°F and combine your crust ingredients in a bowl.
Mix thoroughly and then press into your mini tartlet pans. We used 4.5 inch pans and got 2 tarts from this recipe. Let the tart crusts prebake in the oven for about 10 minutes. Then let them cool while you finish up the filling.
To make the filling, combine the ricotta cheese, pumpkin puree, egg and egg white.
Then mix in your flavorings, sweetener and salt. Mix well to combine.
When the crusts have cooled, pour your filling onto the crusts. You can go as high as your pans will allow, the filling will not rise much. Place the filled tart pans on a baking sheet and bake for about 20 minutes.
After 20 minutes is up, remove the tarts from the oven and add some pecans to the tops. Then place them back in the oven for an additional 10 minutes. The tops should be set, yet jiggly.
Once they’re baked, let them cool slightly. Drizzle with some pancake syrup and some whipped cream. Enjoy!