Pumpkin Pie Tartlets

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• 1 (15 ounce) package refrigerated pie crusts (2 crusts)
• 1 (15 ounce) can solid pack pumpkin
• 2 cups cool whip, thawed
• 1 teaspoon pumpkin pie spice
• 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix
• 1/2 cup powdered sugar
• 1/4 cup pecans, chopped (optional)

Recipe

• 1 preheat oven to 400 degrees f. allow pie crusts to stand at room temperature 15 minutes. roll 1 crust into a 12" circle using lightly floured rolling pin.
• 2 using a 2" scalloped cookie cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle).
• 3 press 1 into each cup of a mini muffin tin.
• 4 bake 14-18 minutes or until golden brown. let stand 5 minutes.
• 5 remove tart shells from pan to a cooling rack; cool completely.
• 6 repeat with remaining crust to make 24 tart shells.
• 7 meanwhile, combine pumpkin, whipped topping and spice blend; whisk until smooth.
• 8 add pudding mix; whisk until smooth and thickened. put pumpkin filling into a ziptop bag and refrigerate until ready to use.
• 9 lightly sprinkle tart shells with powered sugar.
• 10 snip the end of the ziplock and pipe filling into tart shells.
• 11 top with chopped pecans if desired.