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Spiced Pumpkin Mini Tarts Recipe

Description: A wonderfully easy, yet tasty recipe.

Contributed by: Frank and Cathy Wells

Yields: 24 mini tarts


1 pkg (15oz) refrigerated pie crusts
1 can (15oz) solid pack pumpkin
2 cups frozen whipped topping, thawed
1 tsp pumpkin pie spice*
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
  Powdered sugar (optional)
1/4 cup chopped pecans
1 Small orange, zested

Preparation Directions:
  1. Preheat oven to 400 degrees.
  2. Allow pie crusts to thaw at room temperature for 15 minutes.
  3. Roll pie crust into 12 inch circle.
  4. Using a 31/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle).
  5. Press 1 into each cup of a mini-muffin pan. Prick bottom of pastry.
  6. Bake 14-18 minutes or until golden brown. Let stand 5 minutes.
  7. Remove tart shells from pan to cooling rack; cool complete.
  8. Repeat with remaining crust to make 24 tart shells.
  9. Combine pumpkin, whipped topping, and spice in bowl.
  10. Whisk until smooth.
  11. Add pudding mix; whisk until smooth and thickened.
  12. Refrigerate until ready to use.
  13. Lightly sprinkle tart shells with powdered sugar from shaker.
  14. Pipe pumpkin mixture into shells with the star tip of a decorating device.
  15. Sprinkle pecans over tarts and top with orange zest.

* You may make your own spice blend using cinnamon, nutmeg, allspice, and ginger (optional: ground orange peel and cloves).

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