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This cooking group will meet on the 2nd Thursday of every month. It is a place to meet as friends, get new recipes and maybe even learn some new cooking skills.


Mini Pumpkin Tarts

mini-pumpkin-tarts

3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)

1 (15-ounce) can pumpkin

2 cups (plus extra for garnish) frozen whipped topping, thawed

1 teaspoon (plus extra for garnish) pumpkin pie spice

1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling

Mint leaves (for garnish)

  1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

  2. 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.

  3. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.

    picture by Family Fun Magazine

1 comment:

  1. JuliaOctober 16, 2011 at 5:04 PM

    The only place I was able to find the mini pastry shells was Wal-Mart. These went together really fast and make a cute treat

    ReplyDelete

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