Friday, November 6, 2009

Mini Pumpkin Tarts

I know that we all know how to make a pumpkin pie and have made many in our lifetime. So I thought I would bring you a little twist on the tradition.

These bite size tarts are easy to make, easier to eat and a great treat for any Fall party. No baking required.


3 packages prebaked frozen mini pastry shells
1 can pumpkin
2 cups frozen whipped topping
1 teaspoon pumpkin spice
1 package cheesecake flavored instant pudding
Mint leaves for garnish


1 Remove the shells from freezer and let them thaw at room temperature for 15 minutes.

2 Meanwhile combine the pumpkin, whipped topping and pumpkin spice in a bowl, whisking until smooth. Add pudding mix and whisk until smooth and thick

3 Spoon about 1 tablespoon of the filling into each of the shells(you can also pipe the filling with a pastry bag), then top the tarts with whopped topping and a sprinkling of pumpkin spice, and a mint leaf.

This recipe makes 45 tarts. Easy, Huh? I think I will be doing these.

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