No-Bake Pumpkin Tarts - cooking recipe

Ingredients
    1 (1.9 ounce) container mini phyllo tart shells
    1 cup whipped topping (such as Cool Whip(R)), divided
    2/3 cup canned pumpkin puree
    1/3 (3.5 ounce) package instant French vanilla pudding mix
    1 pinch pumpkin pie spice, or to taste (optional)
Preparation
    Remove phyllo shells from freezer 15 minutes before using.
    Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
    Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.

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