Spiced Pumpkin Tartlets

1 package (15 ounces) refrigerated pie crusts (2 crusts)

1 can (15 ounces) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 teaspoon Cinnamon Plus Spice Blend

1 package (3.4 ounces) cheesecake instant pudding and pie filling

Powdered sugar (optional)

1/4 cup pecans, chopped

1 small orange (optional)

1. Preheat oven to 400�F. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired.

Yield: 24 tartlets

Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg, Fiber less than 1 g

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired.

Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

Source: Pampered Chef