No-bake tartlets with all of the pumpkin pie flavors you love in a fluffy cheesecake mousse. A perfect little one-bite delight for any dessert buffet!
No special equipment needed. So easy absolutely anyone can make them!
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Guess what? Thanksgiving will be here in just over a month! I know, I can’t wait either!
Not that these adorable little gems are just for Thanksgiving. But wouldn’t they look so impressive on your dessert table?
And they’re so easy, I guarantee anyone, yes anyone, can make them.
It all starts with these mini fillo (phyllo) dough shells.
Look for them in the freezer section. They’re usually near the frozen pie crusts, puff pastry, etc. Or you can find them here. Let them thaw while you’re making the rest of the recipe, they only take a few minutes.
FYI, these are the same phyllo shells that I used to make my No Bake Lemon Meringue Tartlets. I’m telling you, these things are so versatile!
In a medium bowl, combine the cheesecake pudding mix and pumpkin pie spice.
Whisk in the evaporated milk until it’s well blended.
Then whisk in the pumpkin.
Next, gently fold in the whipped topping.
And then pipe the mixture into the phyllo shells using a ziplock bag with the corner cut off or a piping bag.
Top each tartlet with a small dollop of whipped topping (aka Cool Whip) and a sprinkle of pumpkin pie spice.
I used another ziplock bag to add the whipped topping.
Aren’t they just precious?!
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