Mini Pumpkin Cheesecake Tarts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 45 |
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A good, bite-sized dessert for all of the fall holidays. So easy! Ingredients:
45 prebaked frozen miniature phyllo tart shells (like athens mini fillo shells) |
1 (15 oz.) can pumpkin |
2 cups frozen whipped topping, thawed (plus extra for garnish) |
1 teaspoon pumpkin pie spice (plus extra for garnish) |
1 (3 1/2 oz.) pkg. cheesecake flavored instand pudding mix |
Directions:
1. Remove shells from the freezer and let them thaw at room temperature for 15 minutes.
2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth.
3. Add pudding mix and whisk until smooth and thick.
4. 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 a corner snipped off).
5. Top tarts with a mini dollop of whipped topping and sprinkle with pumpkin ppie spice.
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