Mini Pumpkin Tarts

Collegiate Culinaire: Mini Pumpkin Tarts

If you’re experiencing the holiday season like I am, you have 5 or more potlucks this week, and probably a few others you don’t know about yet.

I have never actually tried one of these little tarts, but dozens of my family members and friends who request them can attest to their tastiness. They’re very light and make for the perfect appetizers or dessert, especially for those who seek portion control. The best part about these complex-looking treats,though, is that they’re usually ready in 20 minutes or less. Perfect for my busy schedule!

Also, I dust them with quite a bit of spice. More is merrier with this recipe.


3 packages of Mini-Fillo Shells

2 cups frozen topping

1 – 15 ounce can of pumpkin

1- 3.4 ounce package of Cheesecake Flavor Instant Pudding and Pie Filling

1 tbsp. pumpkin pie spice (plus some more for garnish)

Mint leaves for garnish (optional, not pictured above)


Let shells thaw for 15 minutes

Combine pumpkin, whipped topping, cheesecake-flavored filling, and spice in medium bowl. Whisk until smooth and thick.

Spoon into large freezer bag. Snip off one of the bag’s lower tips. Pipe the mix into shells. 

Dust the tops of the tarts with a little more spice.

Add mint leaf and whipped topping for garnish.


One thought on “Mini Pumpkin Tarts

  1. Pingback: Bird in the Nest Egg | Collegiate Culinaire

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