Mini Pumpkin Cheesecake Tarts
From chefbaudri 16 years ago
- - to make
- Serves 45
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) shopping list
- 1 (15 oz.) can pumpkin shopping list
- 2 cups frozen whipped topping, thawed (plus extra for garnish) shopping list
- 1 teaspoon pumpkin pie spice (plus extra for garnish) shopping list
- 1 (3 1/2 oz.) pkg. cheesecake flavored instand pudding mix shopping list
How to make it
- Remove 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 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 a corner snipped off).
- Top tarts with a mini dollop of whipped topping and sprinkle with pumpkin ppie spice.
The Rating
Reviewed by 3 people-
Love pumpkin! This sounds wonderful.
linspj
in New Hartford loved it
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Great quick dessert idea! Thanks for sharing!
fizzle3nat
in Waterville loved it
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