Mini Pumpkin Cheesecake Tarts - cooking recipe

Ingredients

45 prebaked frozen miniature phyllo tart shells (like Athens Mini Fillo Shells)
1 (15 ounce) 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 ounce) package cheesecake flavor instant pudding and pie filling mix

Preparation

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 and a sprinkling of the pumpkin pie spice, if you like.