One of the best things about pumpkin tarts is that they are so simple to make. In fact, baking isn’t even required—though the baked recipes often yield yummier, warm treats. To make your pumpkin tarts the no-bake way, you’ll need:
45 mini pastry puffs or shells (about three packages)
1 package of cheesecake instant pudding (be sure it’s the kind that doubles as pie filling)
A can of pumpkin (15 ounces)
1 teaspoon pumpkin pie spice
Thaw out your pastry shells. Mix the rest of the ingredients together until you reach a uniform consistency. The resulting mixture should be smooth and thick—just like pumpkin pie! Fill each mini pastry shell with the mixture and your tarts are ready. Top each tart with a dollop of whipped cream, if desired. (The recipe tastes best when it is used.) Other optional garnishes include chocolate sprinkles, a dusting of pumpkin spice or cocoa, mint sprigs, or whatever else you like on your pie. Serve immediately, or refrigerate the day of your big event to retain freshness.
These mini pumpkin pies are a perfect treat for little ones to help put together. While it’s not very messy, they could certainly get messy in the preparations! Canned pumpkin is also one of the easiest ingredients to mix, as is instant pudding mix, so children can learn to stir without tiring easily. Of course, an electric mixer may be used if preferred, but it is not required.
For baked versions of this recipe, try AllRecipes or Food.com. You also might want to whip up some easy pumpkin bread to serve during your holiday feast, to give out as a gift (this may become a popular tradition!), or to simply enjoy at home with some spiced cider or eggnog. Here is a simple pumpkin bread recipe. Though it’s delicious plain, adding some zing with some raisins or nuts is always appreciated (by those who enjoy them and do not have allergies!).