A quick, bite-sized pumpkin dessert that family and friends are sure to love.

Recipe Summary

prep:
20 mins
additional:
15 mins
total:
35 mins
Servings:
15
Yield:
15 tarts
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove phyllo shells from freezer 15 minutes before using.

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  • 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.

Nutrition Facts

48 calories; protein 0.6g; carbohydrates 6.4g; fat 2.2g; sodium 67.9mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
10/14/2018
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. Read More
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/13/2018
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. Read More
(3)
Rating: 5 stars
11/14/2018
No changes and they were wonderful. Read More
Rating: 5 stars
11/14/2018
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 Read More
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