How to Make No-Bake Pumpkin Tarts - A Step-by-Step Guide

Thanksgiving is just around the corner, and it's the perfect time to start planning your dessert menu. If you're looking for a delicious and easy-to-make treat that will impress your guests, look no further than these No-Bake Pumpkin Tarts. This recipe combines the warm flavors of pumpkin, cinnamon, and nutmeg with a creamy, luscious filling, all encased in a buttery graham cracker crust. And the best part? These tarts require no baking, making them a hassle-free dessert option for the busy h...

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Ingredients

  • 1 (1.9 ounce) container mini phyllo tart shells
  • 1 cup whipped topping (such as Cool Whip®), divided
  • ⅔ cup canned pumpkin puree
  • ⅓ (3.5 ounce) package instant French vanilla pudding mix
  • 1 pinch pumpkin pie spice, or to taste (Optional)

Information

  • Prep Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 35 mins
  • Servings: 15
  • Yield: 15 tarts

  • 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.
  • Nutrition

    48 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Sodium: 68mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 0g
    • Total Sugars: 3g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 24mg