Skip to Content

Healthy Recipes

  • Mini Pumpkin Tarts

Mini Pumpkin Tarts

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
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Mini Pumpkin Tarts 35 1 g. 0.5 g. 0 g. 40 mg. 6 g. 0.6 g. 0.2 g.