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No-Bake Pumpkin Tarts

Rated as 4.67 out of 5 Stars

"A quick, bite-sized pumpkin dessert that family and friends are sure to love."
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35 m servings 48
Original recipe yields 15 servings (15 tarts)


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  1. Remove phyllo shells from freezer 15 minutes before using.
  2. 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.
  3. 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

Per Serving: 48 calories; 2.2 6.4 0.6 0 68 Full nutrition

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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

No changes and they were wonderful.