Spiced Pumpkin Tartlets

Ok, I'm violating the whole recipes for quick meals with this posting. BUT, with the cold weather that blew in, I just had a craving for these tartlets and thought I'd share this recipe with you.

I supposed you could make a meal out of them, but it wouldn't be very nutritious.

However, if you have someone who just can't hack pumpkin pie, have them try these tartlets. The pumpkin flavor is more subdued and it's just a great recipe all way around.

Spiced Pumpkin Tartlets

1 package (15 ounces) refrigerated pie crusts (2 crusts)

1 can (15 ounces) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 teaspoon cinnamon

1 package (3.4 ounces) cheesecake instant pudding and pie filling

1/4 cup pecans, chopped

Preheat oven to 400ºF. Let crusts warm to room temp. Roll crusts out and cut out 24 circles. Put in a mini muffin , prick with a fork, and bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely.

Combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets.

Enjoy!