Fall Appetizer Recipe

Mini Pumpkin Tarts

Ingredients:

* Mini Pastry Shells (around 45)

* 1 (15 oz) can pumpkin

* 2 cups frozen whipped topping, thawed

* 1 tsp pumpkin pie spice

* 1 (small) package cheesecake-flavor instant pudding

Instructions:

Remove the shells from freezer and let them thaw at room temperature for 15 minutes. 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. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling), then top the tarts with whipped topping and sprinkle with pumpkin pie spice.