•45 prebaked frozen miniature phyllo tart shells (like Athens Mini Fillo Shells)
•1 (15 oz.) can pumpkin
•2 cups frozen whipped topping, thawed (plus extra for garnish)
•1 teaspoon pumpkin pie spice (plus extra for garnish)
•1 (3 1/2 oz.) pkg. cheesecake flavored instand pudding mix

1.Remove shells from the freezer and let them thaw at room temperature for 15 minutes.
2.Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth.
3.Add pudding mix and whisk until smooth and thick.
4.Spoon about 1 tablespoon of the filling into each of the shells.(you can also pipe the filling with a pastry bag or a plastic sandwich bag with a corner snipped off).
5.Top tarts with a mini dollop of whipped topping and sprinkle with pumpkin ppie spice.

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