Spiced Mini Pumpkin Tarts Recipe

Mini Pumpkin Tarts Recipe Description

Spiced mini pumpkin tarts are a wonderfully easy, yet tasty recipe.

Contributed by: Frank and Cathy Wells

Yields: 24 mini tarts

Ingredients:

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

Mini Pumpkin Tarts Recipe Directions:

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

* Make your own spice blend. See our Pumpkin Spice Recipe

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