No-Bake Pumpkin Tarts recipe

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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

Nutrition Info

48.1 calories
carbohydrate: 6.4 g
cholesterol: : -
fat: 2.2 g
fiber: 0.3 g
protein: 0.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 67.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove phyllo shells from freezer 15 minutes before using.

  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.

  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.

Recipe Yield

15 tarts

Recipe Note

A quick, bite-sized pumpkin dessert that family and friends are sure to love.

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