- 3 packages (15 tarts each) prebaked frozen mini pastry shells
- 15 oz. can pumpkin
- 2 cups frozen whipped topping, thawed
- 1 tsp. pumpkin pie spice
- 1 (3.4 oz) package cheesecake flavor instant pudding mix
- Mint leaves (for garnish)
Remove tarts from freezer and let thaw 15 minutes. Toast in oven for 5
minutes at 350 for added crispness (optional). Combine the pumpkin, whipped
topping and pumpkin pie spice in medium bowl, whisking until smooth. Add the
pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of filling into shells, then top with whipped
topping and a sprinkle of pumpkin pie spice; add a mint leaf, if you like.