Mini Pumpkin Pies

I had this tasty treat at a get together early on in November and had to try it out. So delicious and so easy, definitely a keeper. Here is a link to the recipe I used. I did not garnish with mint leaves and had no pumpkin pie spice (all sold out the week before Thanksgiving), but found a recipe online for how to make my own.

Ingredients

• 3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
• 1 (15-ounce) can pumpkin
• 2 cups (plus extra for garnish) frozen whipped topping, thawed

• 1 teaspoon (plus extra for garnish) pumpkin pie spice
• 1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
• Mint leaves (for garnish)

Instructions

1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

3. Spoon about 1 tablespoon of the 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 sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.