Recipe by Kaarin
A lovely fall appetizer. I served these at a bridal shower and they were a huge hit! You can buy premade tartlet shells if short on time-the filling is a snap to put together. Cook time includes 2 hours of chilling. I also like to use cheesecake pudding mix. The filling is good as a dip with graham crackers too...mmmm!
Top Review by Amanda Jean
These are sooo delicious! I love love love the shells; they are well worth the extra work. The filling is light and delicious as well! I always add a little extra cinnamon and cloves, but it's good without it too! Thanks for this recipe!
- 236.59 ml butter, softened
- 170.09 g cream cheese, softened
- 473.18 ml all-purpose flour
- 14.79 ml sugar
- 425.24 g can pumpkin puree
- 141.74 g package vanilla flavor instant pudding and pie filling mix
- 158.51 ml milk
- 9.85 ml pumpkin pie spice
- 226.79 g carton frozen whipped topping, thawed
Directions See How It's Made
- For shells, cream butter, cream cheese and sugar; mix in flour to form a soft dough.
- Cover and refrigerate at least one hour or overnight.
- Shape dough into 1 inch balls; place in ungreased mini muffin pan. Press dough with a tartlet shaper dipped in flour to form a shell.
- Poke shells several times with a fork, then bake at 450 degrees for 10-12 minutes until golden. Cool several minutes in pan, then completely on a rack. (If needed I reshape the tartlets immediately after baking.).
- For filling, mix pumpkin, dry pudding mix, milk, and spices. Fold in whipped topping.
- Pipe filling into each tartlet shell.
- Keep refrigerated until using.