PUMPKIN TARTS

Pumpkin Tarts

3 pkgs (15 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 & pie filling (dry)

Can use mint leaves for garnish

Remove the shells from freezer, let thaw @ room temp. for 15 minutes.

Combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisk until smooth.

Add the pudding mix (dry) and whisk until smooth and thick.

Spoon about 1 Tblsp. of the filling into each shell, top with whipped topping and a sprinkle of the pumpkin pie spice.

Makes 45

Here we go again......

Well, I have been inspired again! (Might have taken a little longer this time!) I will start this up again and see what happens and if it just might take off! I have been in the kitchen alot since July. So I really should have been posting. Actually, in June I had David (my hubby) a birthday bash. It was an Italian feast (we even had one real Italian here!!) At least thats what he says... Isn't that right Tony? I made an authentic Italian sponge cake with whippped frosting! It was good! But, anyways fast forward to last Friday night. Hosted a Girls Night In with a few friends. Food, conversation and a movie! I made Buffalo Chicken Dip, Pumpkin Tarts, Ham & Turkey wraps, Pico De Gallo, and Brownies! A couple of my friends fell head over heels for the Pumpkin Tarts (I won't mention any names Melissa & Missy)! Actually, these two have inspired me to start this up again! So In honor of them I am going to post the recipe for the Pumpkin Tarts. Hope you all enjoy! Happy Eating!