Pumpkin Pie Triple Berry Tarties

Came up with this recipe when I had over half a can of pumpkin puree left over when I made pumpkin cheesecake. Just added ingredients as I went. The berry and whipped topping flavor is instant, but you will start to taste the pumpkin after! Best served chilled.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 171 Calories

Ingredients

• 1 ¼ teaspoons ground cinnamon
• ½ teaspoon vanilla extract
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 (7 ounce) can whipped cream
• 2 tablespoons white sugar, or more to taste
• 1 (14 ounce) can pumpkin puree
• 1 cup frozen mixed berries
• 18 (2 inch) unbaked tart shells
• 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.

Step 2

Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.

Step 3

Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.

Step 4

Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.

Step 5

Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.