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Categories:Viewed: 18 - Published at: 2 years ago
Ingredients
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 (15 ounce) can pumpkin puree
- 1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
- 23 cup milk
- 2 teaspoons pumpkin pie spice
- 1 (8 ounce) carton frozen whipped topping, thawed
Method
- For shells, cream butter, cream cheese and sugar; mix in flour to form a soft dough.
- Cover and refrigerate at least one hour or overnight.
- Shape dough into 1 inch balls; place in ungreased mini muffin pan.
- Press dough with a tartlet shaper dipped in flour to form a shell.
- Poke shells several times with a fork, then bake at 450 degrees for 10-12 minutes until golden.
- Cool several minutes in pan, then completely on a rack.
- (If needed I reshape the tartlets immediately after baking.
- ).
- For filling, mix pumpkin, dry pudding mix, milk, and spices.
- Fold in whipped topping.
- Pipe filling into each tartlet shell.
- Keep refrigerated until using.
