Pumpkin Cheesecake Tarts
Ingredients
- 24 tart shells baked
- 1 pkg (8oz) cream cheese room temperature
- 1 cup plus 2 tbsp half and half cream
- 2 tablespoon sugar
- 5 cups Cool Whip topping thawed
- 2 pkgs vanilla flavor instant pudding 4 oz size
- 1 can (16oz) pure pumpkin puree I use ED Smith brand, some brands are too watery
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Bake tarts shells as per instructions.
- Beat together cream cheese, 2 tbsp. half and half cream and sugar.
- Fold in 3 cups of the cool whip topping.
- Spread on bottom of tart shells.
- In large mixing bowl pour 1 cup half and half cream, add both pkgs. of pudding mix, with wire whisk well blended 1 minute. Do not use electric mixer or it will get lumpy.
- Let stand 3 minutes.
- Stir pumpkin and spices into pudding and mix well.
- Spread over cream cheese layer.
- Top with remaining Cool Whip topping.
- Refrigerate at least 2 hours prior to serving.
Notes
Nutrition
Enjoy more great Pumpkin recipes
No Bake Triple Layer Pumpkin Pie