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Mini pumpkin tarts

on November 23, 2010


  • 3 packages (15 per package) frozen mini phyllo pastry shells
  • 1 15 oz. can pumpkin
  • 2 cups (plus extra for garnish) frozen whipped topping, thawed
  • 1 teaspoon (plus extra for garnish) pumpkin pie spice
  • 1 3.4 oz. packed cheesecake-flavored instant pudding and pie filling (use vanilla if you can’t find this)
  • mint leaves for garnish


  1. Remove shells from wrapper and allow to thaw 15 minutes.
  2. Combine pumpkin, whipped topping and spice in medium bowl. Whisk until smooth.
  3. Add pudding mix and whisk until smooth and thick.
  4. Spoon or pipe about 1 tablespoon of mixture into each shell.
  5. Top with whipped topping, sprinkle of spice and a mint leaf.

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