Pumpkin Tartlets
  • 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)
  1. 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.
  2. Press shapes into mini muffin pan. Prick each tart a couple of times with a fork.
  3. Bake at 400 until golden brown.
  4. Remove and cool tarts on cooling racks.
  5. Once cool, sprinke tarts with powdered sugar.
  6. For filling: combine pumkin, whipped topping and spice and wisk until well combined.
  7. Fill tarts with filling using pastry bag or press.
  8. Garnish with pecans and orange zest.
  9. 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.