Mini Pumpkin Cheesecake Tarts

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 45 prebaked frozen miniature phyllo tart shells (like athens mini fillo shells)
• 1 (15 ounce) can pumpkin
• 2 cups frozen whipped topping, thawed (plus extra for garnish)
• 1 teaspoon pumpkin pie spice (plus extra for garnish)
• 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix

Recipe

• 1 remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
• 2 meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. add the pudding mix and whisk until smooth and thick.
• 3 spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.