Friday, October 21, 2005


Mini Pumpkin Tarts

September 2005 Supper Club, Recipe from Julie

3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 can (15 oz.) pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 package (3.4 oz.) cheesecake flavored instant pudding and pie filling
mint leaves (for garnish)

Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of 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, a sprinkle of pumpkin pie spice, and a mint leaf.

Makes 45 tarts.

"very pretty and easy dessert"

"Family Fun Magazine, October 2005"

Julie's Notes: I couldn't find cheesecake pudding, so I used banana cream. Probably not the best choice. Cheesecake or vanilla would be much better.

is this something that has to be baked?
how long in advance can they be prepared? overnight?
Yes, 1-2 days in advance is fine. :)
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