This past weekend I attended the annual Ladies Fall Brunch at our church. The church asked ladies to host and decorate a table. I had decided to go with a new theme on my table this year - Thanksgiving! I found a really cute Thanksgiving tablecloth at a second hand store and built the table decorations around it. It seemed only appropriate that I would take a dish that had pumpkin in it - so I selected Mini Pumpkin Tarts. This is one of the easiest desserts to put together. Because you don't want the tart shells to get soggy with the filling I couldn't make these the night before. It was super easy to throw together just before leaving for the brunch. I have a picture of the table at the end of this post - check it out!
Mini Pumpkin Tarts
3 pkgs (15 tarts each) prebaked frozen mini pastry shells
1 (15 oz) can pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 tsp (plus extra for garnish) pumpkin pie spice
1 (3.4 oz) pkg cheesecake-flavor instant pudding and pie filling (I use vanilla flavor)
Mint leaves (for garnish if desired)
First, remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
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.
Spoon abut 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.
NOTE: Refrigerate any leftovers - but be prepared, the tart shells will get soft the longer they sit with filling in them!
These are the tart shells that I used.
The mixture becomes very thick once you add in the pudding mixture.
Here are a couple pictures from the brunch that I made these for. Thanks Jennifer for taking the pics and sharing them with me!