Written by Rachael Coe
~ I came up with this cute, easy recipe on Thanksgiving Day. Even those that don't like pumpkin pie seem to love these little tarts.
Ingredients:
* 3 packages (15 tarts each) prebaked frozen mini pastry shells (I use Athens Mini Fillo Shells)
* 1 (15-ounce) can pumpkin (I only use Libby's pumpkin)
* 2 cups (plus extra for garnish) whipped topping
* 1 teaspoon (plus extra for garnish) pumpkin pie spice
* 1 (3.4-ounce) package vanilla instant pudding and pie filling
Instructions:
Take your shells out of the freezer and thaw for 15 minutes at room temperature.
While they thaw, whisk your pumpkin, whipped topping, pumpkin pie spice, and vanilla pudding together. This should be smooth and thick.
To make filling the shells easier, put your pumpkin mixture in a ziploc bag and snip a corner. Now you can pipe in the mixture. Top each little tart with a little whipped topping (I also put this in a ziploc bag and piped it on) and sprinkle on a little pumpkin pie spice.
Refrigerate or serve immediately.
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