Mini Pumpkin Tarts

Be sure to use fat free whipped topping to keep the recipe healthier.


3 packages (15 each) pre-baked frozen mini pastry shells (ex. Athens mini filo shells)

1 (15 oz) can pumpkin

2 cups frozen whipped topping, thawed

1 teaspoon pumpkin pie spice

1 (3.4 oz.) package cheesecake flavor instant pudding and pie filling

Mint leaves (optional for garnish)



Remove shells from the freezer and allow them to thaw at room temp for approximately 15 minutes.  In a medium bowl, combine the   pumpkin, whipped topping, and pumpkin pie spice; whisk until smooth.  Add the pudding mix and whisk again until smooth and thick.  Spoon about 1 tablespoon of the filling into each shell and then top the tarts with extra whipped topping, an extra sprinkle of pumpkin pie spice and a mint leaf. Makes 45 tarts



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