Mini Pumpkin Cheesecake Tarts

1. 1

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

2. 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. 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 and a sprinkling of the pumpkin pie spice, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.