Ingredients
-
-
1
-
6
-
2
-
1
-
-
1
-
1
-
2/3
-
2
-
1
-
-
-
-
Directions
Fluffy Pumpkin Tartlets, A lovely fall appetizer I served these at a bridal shower and they were a huge hit! You can buy premade tartlet shells if short on time-the filling is a snap to put together Cook time includes 2 hours of chilling I also like to use cheesecake pudding mix The filling is good as a dip with graham crackers too mmmm!, These are sooo delicious! I love love love the shells; they are well worth the extra work The filling is light and delicious as well! I always add a little extra cinnamon and cloves, but it’s good without it too! Thanks for this recipe!, These were great! I had one box of vanilla pudding and one box of pumpkin spice pudding so used that instead of all vanilla It was nice and fuffy like a mousse texture Also, I didn’t make the shells used chocolate shells that I had on hand I would definitely make these again!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For Shells, Cream Butter, Cream Cheese and Sugar; Mix in Flour to Form a Soft Dough. |
|
2
Done
|
Cover and Refrigerate at Least One Hour or Overnight. |
|
3
Done
|
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. |
|
4
Done
|
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.). |
|
5
Done
|
For Filling, Mix Pumpkin, Dry Pudding Mix, Milk, and Spices. Fold in Whipped Topping. |
|
6
Done
|
Pipe Filling Into Each Tartlet Shell. |
|
7
Done
|
Keep Refrigerated Until Using. |
