Ingredients for Mini Pumpkin Cheesecake Tarts
- Frozen Miniature Phyllo Tart Shells
- 1 (15 ounce) can pumpkin puree
- Frozen Whipped Topping
- 1 teaspoon pumpkin pie spice
- Cheesecake Flavor Instant Pudding And Pie Filling Mix
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How to Make Mini Pumpkin Cheesecake Tarts
- Remove mini tart shells from the freezer and let them thaw at room temperature for 15 minutes.
- In a medium bowl, combine 1 (15 ounce) can pumpkin puree, 8 ounces whipped topping (thawed), and 1 teaspoon pumpkin pie spice. Whisk until completely smooth and creamy.
- Add 3.4 ounces instant vanilla pudding mix (about 1 packet) and whisk continuously until the mixture thickens.
- Spoon approximately 1 tablespoon of the pumpkin filling into each thawed tart shell.
- Top each tart with a dollop of additional whipped topping and a sprinkle of pumpkin pie spice (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
3g
Carbs
0g