Spiced Mini Pumpkin Tarts Recipe

Pumpkins Multiple

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


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

Mini Pumpkin Tarts Recipe Directions:

  1. Preheat oven to 400° F.
  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.

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

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