Pumpkin Tartlets


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 Package of Pillsbury piecrusts (2 in package)
1 15 oz. can of pumpkin
2 cups of frozen whipped topping (like Cool Whip)
1 tsp. pumpkin pie seasoning
chopped pecans (optional -- for garnish)
Orange zest (optional -- for garnish)


Directions

Roll out the pie crusts. Using small biscuit cutter, a scalloped Pampered Chef bread tube, or a scalloped cookie cutter, cut 12 shapes out of each crust.


Press shapes into mini muffin pan. Prick each tart a couple of times with a fork.


Bake at 400 until golden brown.


Remove and cool tarts on cooling racks.


Once cool, sprinke tarts with powdered sugar.


For filling: combine pumkin, whipped topping and spice and wisk until well combined.


Fill tarts with filling using pastry bag or press.


Garnish with pecans and orange zest.


Note: tarts and filling can both be made one day in advance as long as tarts are kept in an airtight container and the filling is refrigerated.


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