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
Notes
I used canned pumpkin puree for this recipe, not canned pumpkin pie filling which already contains spices and is sweetened.