No-Bake Pumpkin Tarts Recipe

Directions

Ingredients :

1 (1.9 ounce) container mini phyllo tart shells

1 cup whipped topping (such as Cool Whip®), divided

⅔ cup canned pumpkin puree

⅓ (3.5 ounce) package instant French vanilla pudding mix

1 pinch pumpkin pie spice, or to taste (Optional)

Methods :

Step 1

Remove phyllo shells from freezer 15 minutes before using.

Step 2

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.

Step 3

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.