Mini Pumpkin Tarts by Sam Swenson - Musely
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Mini Pumpkin Tarts

posted in Family & Kids
11/01/2013
  • 3 packages (15 tarts each) prebaked frozen mini pastry 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

  • 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.

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