These mini pumpkin tarts are a quick and easy no-bake treat. They’re the perfect last-minute dessert for any fall event, including Thanksgiving!
Okay friends, listen up.
Thanksgiving is coming! It is right around the corner.
Family is coming to us the weekend after Thanksgiving. On Thanksgiving Day, we’ll be going to see some extended family that lives nearby and we’ll also be stopping by a friend’s house. So what do you bring when you’re just “stopping by” somewhere?
“Oh, you don’t have to bring anything, we’ll have plenty!”
About these mini pumpkin tarts
These no-bake mini pumpkin tarts are a simple solution for any last-minute event. A no-bake treat! Simple to make, easy to eat, and full of the flavors of fall. Perfection!
To make these mini pumpkin tarts, you need only 5 ingredients, all of which you can keep on hand in your pantry or freezer: canned pumpkin, frozen whipped topping, pumpkin pie spice, a box of instant pudding, and frozen mini pie shells. You can whip them up in less than a half hour. They’ll need to chill in your fridge for at least 20 minutes to set. They can be made a day ahead and will still be delicious.
I use a pastry bag and tip for making my tarts but alternatively, you could put the filling into a resealable bag, snip a small corner off, and pipe the filling into the shells. Or you could use a spoon and dollop the filling in.
At only 35 calories each, they won’t break the calorie bank, either, which is a good thing especially this time of year!
Plus, they are super cute, are they not?
More delicious pumpkin treats:
Quick and inexpensive, canned pumpkin is used for all of these recipes:
- 3 packages pre-baked, frozen mini pastry shells (45 shells total)
- 1 (15 ounce) can pumpkin purée
- 2 cups Cool Whip
- 1 teaspoon [pumpkin pie spice]
- 1 small (3.4 ounce) package cheesecake flavor instant pudding
- Thaw pastry shells at room temperature for 15 minutes.
- Combine pumpkin, Cool Whip, and pumpkin pie spice with a whisk in a medium bowl until smooth. Add pudding mix and continue to whisk until smooth and thick. Spoon or pipe into shells and top with a sprinkle of pumpkin pie spice. Enjoy
- I used canned pumpkin puree for this recipe, not canned pumpkin pie filling which already contains spices and is sweetened.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Tasty and addicting. You’ve been warned.
Husband’s take: I think I’m too far ahead with my recipes–he hasn’t tried these mini pumpkin tarts yet! E helped me lick off a spoon or two though–she loved them!
Changes I would make: None.
Difficulty: Soooooo easy.
Have a happy happy Thanksgiving, friends!!!