Mini Pumpkin Tarts
Mini Pumpkin Tarts
Makes 45 tarts.
3 packages 15 tarts each prebaked frozen mini pastry shells ( I used Athens Mini Fillo Shells)
1 (15 oz) can pumpkin
2 cups ( plus extra for garnish) frozen whipped topping, thawed
1 teaspoon ( plus extra for garnish) pumpkin pie spice
1 (3.4-oz) package cheesecake flavored pudding and pie filling
Mint leaves ( for garnish)
Directions:
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 teaspoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or plastic sandwich bag with one corner snipped off) then top the tarts with whipped topping, a sprinkling of pumpkin pie spice and a mint leaf, if you like.
Makes 45 tarts.
3 packages 15 tarts each prebaked frozen mini pastry shells ( I used Athens Mini Fillo Shells)
1 (15 oz) can pumpkin
2 cups ( plus extra for garnish) frozen whipped topping, thawed
1 teaspoon ( plus extra for garnish) pumpkin pie spice
1 (3.4-oz) package cheesecake flavored pudding and pie filling
Mint leaves ( for garnish)
Directions:
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 teaspoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or plastic sandwich bag with one corner snipped off) then top the tarts with whipped topping, a sprinkling of pumpkin pie spice and a mint leaf, if you like.
posted by Annie at
3:42 PM
1 Comments:
I want these now!!!! Yummy!
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