Mini Pumpkin Cheesecake Tarts

Recipe by Karen..
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 45 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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