Mini Pumpkin Tarts

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

Ingredients:

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)

 

Directions:

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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