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Mini Pumpkin Tarts

Published in Recipes, Desserts Author: CentraCare

Recipe from


  • 3 packages (15 tarts each) prebaked frozen mini pastry shells
  • 1 (15-ounce) can pumpkin
  • 1 tub (8-ounce) frozen whipped topping, thawed
  • 1 teaspoon pumpkin pie spice
  • 1 (3.4-ounce) package cheesecake or vanilla flavored instant pudding


Remove the shells from the freezer and let them thaw at room temperature for 10-15 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 about 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).

Optional: Top the tarts with whipped topping and a sprinkling of the pumpkin pie spice.

Yield: 45 tarts (1 serving – 1 tart)

Nutrition Information Per Serving
  • Calories: 35
  • Fat: 1 g.
  • Sat. Fat: 0.5 g.
  • Trans Fat: 0 g.
  • Sodium: 40 mg
  • Carbs: 6 g.
  • Fiber: 0.6 g.
  • Protein: 0.2 g.