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Mini pumpkin tarts Recipe

Mini pumpkin tarts is a popular Continental Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
No Bake Recipe
Difficulty :
Servings :
50 pieces
Rated 3 based on 100 votes


  • 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:

    1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
    2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth.
    3. Add the pudding mix and whisk until smooth and thick.
    4. 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).
    5. Then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like.


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