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No-Bake Pumpkin Tarts

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No-Bake Pumpkin Tarts
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Prep 20 m Ready In 35 m

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

Ingredients

1 (1.9 ounce) container mini phyllo tart shells

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

2/3 cup canned pumpkin puree

1/3 (3.5 ounce) package instant French vanilla pudding mix

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

Directions

Remove phyllo shells from freezer 15 minutes before using.

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.

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.

No-Bake Pumpkin Tarts

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (1.9 ounce) container mini phyllo tart shells
  • 1 cup whipped topping (such as Cool Whip(R)), divided
  • 2/3 cup canned pumpkin puree
  • 1/3 (3.5 ounce) package instant French vanilla pudding mix
  • 1 pinch pumpkin pie spice, or to taste (optional)
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Instructions

Remove phyllo shells from freezer 15 minutes before using.

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.

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.

Notes

Prep: 20 mins Additional: 15 mins Total: 35 mins Servings: 15 Yield: 15 tarts