No-Bake Pumpkin Tarts


  • 1 (1.9 ounce) container mini phyllo tart shells
  • 1 cup whipped topping (such as Cool Whip(R)), divided
  • 2/3 cup canned pumpkin puree
  • 1/3 (3.5 ounce) package instant French vanilla pudding mix
  • 1 pinch pumpkin pie spice, or to taste (optional)


  • Prep :
  • Ready In :
  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.
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