Mini Pumpkin Tarts

By jojomail1

Try the signature autumn flavor of pumpkin in a fun new way with these bite-size tarts. They're easy to make, even easier to eat, and make a great treat for any fall party. No baking required!

Ingredients

• 3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
• 1 (15-ounce) can pumpkin
• 2 cups (plus extra for garnish) frozen whipped topping, thawed
• 1 teaspoon (plus extra for garnish) pumpkin pie spice
• 1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
• Mint leaves (for garnish)

Preparation

Step 1

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 tablespoon 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. Makes 45 tarts.