1
Bake puff pastry shells according to package directions. Cool completely.
2
Meanwhile, combine milk, cream cheese, pumpkin, syrup, pudding mix, cinnamon, vanilla, nutmeg, and allspice in food processor; process until smooth. Transfer to medium bowl; cover and refrigerate until ready to serve.
3
When ready to serve, remove top of pastry shell. Spoon about 1/2 cup pumpkin filling into each shell. Sprinkle with additional cinnamon, if desired.

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Nutrition Facts
Serving Size 1 (189g) Recipe makes 6 servings The following items or measurements are not included below: 3 1/2 ounces cheesecake flavor instant pudding and pie filling
Calories 503
Calories from Fat 295		(58%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 13.8g	69%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 337mg		14%
Potassium 269mg		7%
Total Carbohydrate 45.8g		15%
	Dietary Fiber 2.2g	8%
	Sugars 17.7g
Protein 8.1g		16%
Vitamin A 6126mcg		122%
Vitamin B6 0.1mg		3%
Vitamin B12 0.3mcg		5%
Vitamin C 2mg		3%
Vitamin E 2mcg		9%
Calcium 120mg		12%
Iron 2mg		15%
detailed view... how is this calculated?

Pumpkin Cheesecake in Pastry