Ingredients
- 3 (15 tart) pkgs. pre-baked frozen mini pastry shells.
- 1 (15 oz.) can pumpkin
- 2 cups whipped topping, thawed
- 1 teaspoon pumpkin pie spice
- 1 (3.4 oz.) box instant cheesecake flavor pudding
Directions
Remove shells from freezer; thaw at room temperature 15 minutes. Combine pumpkin, whipped topping and pumpkin pie spice; whisk until smooth. Add pudding mix and whisk until smooth and thick. Spoon about 1 tablespoon of filling into each of the shells. Top tarts with whipped topping; sprinkle pumpkin pie spice over top. Makes 45 tarts.
Linda Nichols
