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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 15
- 1 (1.9 ounce) container mini phyllo tart shells
- 1 cup whipped topping (such as cool whip®), divided
- 2/3 cup canned pumpkin puree
- 1/3 (3.5 ounce) package instant french vanilla pudding mix
- 1 pinch pumpkin pie spice, or to taste (optional)
- Carbohydrate 6.4
- Fat 2.2
- Protein 0.6
- Sodium 68
- Calories 48 calories;
Remove phyllo shells from freezer 15 minutes before using. Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner. Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
