Sunday, March 21, 2010

Individual Pumpkin Cheesecakes

Welcome Spring!! The birds are out and the weather is smiling. Say hello to wonderful simplicity..

Individual Pumpkin Cheesecakes
(source: Family Fun Magazine)
  • 3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells) I think that 4 packages is better!
  • 1 (15-ounce) can pumpkin
  • 2 cups (plus extra for garnish) frozen whipped topping, thawed
  • 1 teaspoon (plus extra for garnish) pumpkin pie spice I like 1 1/2 teaspoon
  • 1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
  1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

  2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

  3. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.


Sonya said...

Those are adorable!

Vicki said...

These are adorable!

Virginia Taylors said...

Adorable and tasty!!!

Jen said...

They were so yummy, thanks! Sorry you have sickies again.

faithy, the baker said...

sooo cute! N look yummy too!