Pumpkin Pie Tartlets

Ingredients

• 1 (15 ounce) package refrigerated pie crusts (2 crusts)

• 1 (15 ounce) can solid pack pumpkin
• 2 cups Cool Whip, thawed
• 1 teaspoon pumpkin pie spice

• 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix
• 1/2 cup powdered sugar
• 1/4 cup pecans, chopped (optional)

Directions

1. 1

   Preheat oven to 400 degrees F. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle using lightly floured rolling pin.

2. 2

   Using a 2" scalloped cookie cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle).

3. 3

   Press 1 into each cup of a mini muffin tin.

4. 4

   Bake 14-18 minutes or until golden brown. Let stand 5 minutes.

5. 5

   Remove tart shells from pan to a cooling rack; cool completely.

6. 6

   Repeat with remaining crust to make 24 tart shells.

7. 7

   Meanwhile, combine pumpkin, whipped topping and spice blend; whisk until smooth.

8. 8

   Add pudding mix; whisk until smooth and thickened. Put pumpkin filling into a ziptop bag and refrigerate until ready to use.

9. 9

   Lightly sprinkle tart shells with powered sugar.

10. 10

    Snip the end of the ziplock and pipe filling into tart shells.

11. 11

    Top with chopped pecans if desired.