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My review
No-Bake Pumpkin Tarts
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Lindsey
"A quick, bite-sized pumpkin dessert that family and friends are sure to love."
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Ingredients
35 m servings 48Original recipe yields 15 servings (15 tarts)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3Most helpful
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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.
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