Mini Pumpkin Cheesecake Tarts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Adapted from , no-bake bite size treats for the holidays! 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 |
Directions:
1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
2. 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.
3. 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.
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