Pumpkin Pie Tartlets

READY IN: 44mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle using lightly floured rolling pin.
  • Using a 2" scalloped cookie cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle).
  • Press 1 into each cup of a mini muffin tin.
  • Bake 14-18 minutes or until golden brown. Let stand 5 minutes.
  • Remove tart shells from pan to a cooling rack; cool completely.
  • Repeat with remaining crust to make 24 tart shells.
  • Meanwhile, combine pumpkin, whipped topping and spice blend; whisk until smooth.
  • Add pudding mix; whisk until smooth and thickened. Put pumpkin filling into a ziptop bag and refrigerate until ready to use.
  • Lightly sprinkle tart shells with powered sugar.
  • Snip the end of the ziplock and pipe filling into tart shells.
  • Top with chopped pecans if desired.
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