Pumpkin Pie Triple Berry Tarties

Prep time: 20 min

Cook time: 30 min

Servings: 18

Yield: 18 servings

Description

Leftover pumpkin puree and whipped topping are baked into mini tarts topped with berries and cinnamon in this cute mini dessert recipe.

• 18 (2 inch) unbaked tart shells

• 1 (14 ounce) can pumpkin puree

• 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed

• 2 tablespoons white sugar, or more to taste

• 1/2 teaspoon vanilla extract

• 1 pinch ground cloves

• 1 pinch ground nutmeg

• 1 cup frozen mixed berries

• 1 (7 ounce) can whipped cream

• 1 1/4 teaspoons ground cinnamon

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

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

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

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.

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.