Ingredients35 m servings 48
- Remove phyllo shells from freezer 15 minutes before using.
- Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
- Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
Per Serving: 48 calories; 2.2 6.4 0.6 0 68 Full nutrition
ReviewsRead all reviews 3
I'm giving this four stars because I thought the pumpkin to cool whip ratio was off. I added more pumpkin puree which turned these little treats into five stars.
These look lovely in presentation and so easy to make. I agree about the pumpkin to whipped cream ratio commented on earlier. A bit more pumpkin is perfect. Adriana