11.20.2007

Spiced Pumpkin Tartlets

1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)

1 small orange (optional)

1 can (15 oz.) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 tsp. Pantry Cinnamon Plus spice blend

1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling

Powdered sugar (optional)

¼ cup pecans, chopped

Preheat oven to 400 degrees. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle using lightly floured Baker's Roller. Using 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 Stoneware Muffin Pan using Mini-Tart Shaper. 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 Stackable Cooling Rack; cool completely. Repeat with remaining crusts to make 24 tart shells. Meanwhile, combine pumpkin, whipped topping and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar using Flour/Sugar Shaker, if desired. Attach open star tip to Easy Accent Decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans using Food Chopper; sprinkle over tartlets. Zest orange using Lemon/Zester Scorer; sprinkle zest over tartlets, if desired.

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