Our edible cookie dough recipe is a very simple thing to make.
No-Bake Pumpkin Tarts
Once you make the dough the possibilities are endless, eat it with ice cream, sprinkle it with marshmallows or warm it up in the microwave for a few minutes.
Recipe Summary No-Bake Pumpkin Tarts
A quick, bite-sized pumpkin dessert that family and friends are sure to love.Ingredients | Cookie Dough Recipe How To Make Dough
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)
Directions
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.
Info | Cookie Dough Recipe How To Make Dough
prep:
20 mins
additional:
15 mins
total:
35 mins
Servings:
15
Yield:
15 tarts
