Ingredients

• 3 packages (15 tarts each) prebaked frozen mini pastry shells
• 1 (15-ounce) can pumpkin
• 2 cups (plus extra for garnish) frozen whipped topping, thawed
• 1 tsp (plus extra for garnish) pumpkin pie spice
• 1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
• Mint leaves (for garnish)

How to Make Mini pumpkin tarts

• Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
• Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth.
• Add the pudding mix and whisk until smooth and thick.
• Spoon about 1 tbsp of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off).
• Then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like.