2 packages frozen phyllo dough tartlet shells 1 small package instant vanilla pudding
1 cup milk
½ cup canned pumpkin or sweet potatoes (pureed)
1 tsp pumpkin pie spice (½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger)
¹⁄3 cup whipped topping (optional)
- In a medium sized bowl, whisk together pudding and milk until thick.
- Whisk pumpkin or sweet potato puree and spices into pudding until completely combined and smooth.
- Spoon pumpkin mixture into tartlet shells until almost full. Refrigerate until ready to serve.
- Garnish the top of each tartlet with whipped topping.
Yield: 10 servings (3 tartlets per serving)