Happy 2nd day of Autumn!
Now that Fall has officially begun, it’s time to start whipping up some of my favorite Autumn recipes.
One of my very favorite Fall desserts, is pumpkin pie. The combination of nutmeg, cinnamon, pumpkin and other spices, baked in a flaky crust and served with a dollop of whipped cream, is, in my opinion, the perfect dessert for this time of year.
However, sometimes I have a craving for pumpkin pie, but I don’t necessarily have the time, or patience, to make a whole pie. That’s where this quick and easy No Bake Pumpkin Cheesecake Mini Tart recipe comes in handy. I only need to combine four ingredients, spoon them into pre-baked shells, and in approximately 30 minutes, I have delicious, mini pumpkin tarts.
I use a 3.4 ounce package of cheesecake flavor pudding and pie filling mix, but you could also use vanilla, or whichever flavor you desire.
1 (3.4 ounce) package cheesecake flavor Jell-O Instant Pudding & Pie Filling mix
1/2 cup cold milk
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
30 baked mini tart shells (I used Athens Mini Fillo Shells)
Combine pudding mix, milk, pumpkin puree, and pumpkin pie spice in a medium bowl. Whisk until blended.
Spoon into mini tart shells, and chill until fully set.
Serve with whipped cream; if desired.
Makes 30 mini tarts.