1package refrigerated pie crusts (or a batch of your own pie crust)
1- 15oz. Solid pack pumpkin
1 - 8 oz. container thawed Cool Whip
1tsp. Pumpkin pie spice
1package (3.4 oz.) cheesecake instant pudding mix
Powdered sugar (optional)
1/4 cup chopped pecans
Preheat oven to 400 degrees. Allow pie crusts to stand at room temp 15 minutes. Use a circle or scalloped cutter (3 inches) cut out pastry. Press into each cup of a mini muffin pan. Prick the bottom of dough. Bake 12-14 minutes or until golden brown. Let stand 5 minutes. Remove to a cooling rack and let completely cool.
Meanwhile combine pumpkin, whipped topping, and pumpkin pie spice, in bowl. Whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
Lightly sprinkle tarts with powdered sugar. Fill the tarts sells with the filling mix. I like to put it in a Baggie and snip out the corner to pipe it in. Place chopped pecans on top.
Tiffany 2014
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