Mini Pumpkin Tarts

• 15 pack of mini phylo shells (I used Athens brand)
• 2/3 cup of Pumpkin from the can
• 1 cup Canned whipped cream (or whip your own cream).
• 1/3 of a box (a little over 1 oz) French vanilla pudding mix.
• Pumpkin pie spice.
• Mint for garnish

Take you mini phylo shells out of the freezer 15 minutes before you put pumpkin in them.

Add 2/3 cup Pumpkin and 2/3 cup whipped cream together and whisk until smooth.

Add 1 oz pudding mix to pumpkin and whisk together until smooth.

Put about a teaspoon in each phylo shell, you can also put the pumpkin in a plastic bag and cut a little bit off the corner and squeeze the contents out into the shells.

Add a little of whipped cream on top (I did the whipped cream by putting some in a plastic bag with the corner cut off, this way you are able to put a tiny dollop)

Sprinkle a little pumpkin pie spice on top and stick a small mint leaf on top next to the whipped cream (optional).

WARNING: The mint looks wonderful but some mint may be a bit overpowering for this appetizer.

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