3 packages (15 tarts each) prebaked frozen mini pastry shells
1 (15 oz.) can pumpkin
2 cups frozen whipped topping, thawed
1 tsp. pumpkin pie spice (or 3/4 tsp. cinnamon plus 1/8 tsp. nutmeg and 1/8 tsp. ginger)
1 (3.4 oz.) package cheesecake flavor instant pudding and pie filling
1. Remove shells from freezer and let 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 Tbsp. of the filling into each of the shells (you can also pipe filling with a pastry bag). Then top the tarts with whipped topping and a sprinkling of pumpkin pie spice.
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