Prep 20 m Ready In 35 m
“A quick, bite-sized pumpkin dessert that family and friends are sure to love.”
Ingredients
1 (1.9 ounce) container mini phyllo tart shells
1 cup whipped topping (such as Cool Whip(R)), divided
2/3 cup canned pumpkin puree
1/3 (3.5 ounce) package instant French vanilla pudding mix
1 pinch pumpkin pie spice, or to taste (optional)
Directions
Remove phyllo shells from freezer 15 minutes before using.
Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
Ingredients
- 1 (1.9 ounce) container mini phyllo tart shells
- 1 cup whipped topping (such as Cool Whip(R)), divided
- 2/3 cup canned pumpkin puree
- 1/3 (3.5 ounce) package instant French vanilla pudding mix
- 1 pinch pumpkin pie spice, or to taste (optional)
Instructions
Remove phyllo shells from freezer 15 minutes before using.
Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
Notes
Prep: 20 mins Additional: 15 mins Total: 35 mins Servings: 15 Yield: 15 tarts
