Recipes

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.