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  • 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)


  • 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.

Categories: Dessert  Tart 
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