Mini pumpkin tarts

Recipe by
Total Time:
30-45 minutes
Serves:50 pieces
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Easy

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Rate This Recipe
3

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.