PUMPKIN CREAM TARTS

Pumpkin Cream Tarts image

Number Of Ingredients 10

1 (3 1/2-ounce) box cook & serve non-instant vanilla pudding & pie filling (4-serving size)
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice *
1 cup milk
1 egg yolk, slightly beaten
3/4 cup canned pumpkin
1/4 teaspoon vanilla extract
1 package Keebler® Ready Crust® graham cracker pie crust tarts
1 cup non-dairy frozen whipped topping, thawed
2 tablespoons chopped nuts

Steps:

1. In medium saucepan combine pudding mix, sugar and spice. Stir in milk. Cook and stir over medium heat until mixture boils. Stir about half of hot mixture into egg yolk. Return all to saucepan. Stir in pumpkin. Return to boil. Gently boil for 2 minutes.2. Stir in vanilla. Cool for 5 minutes. Spoon into crusts. Cover surfaces of tarts with plastic wrap. Refrigerate at least 2 hours or until chilled.3. Spoon dollop of whipped topping on each tart. Sprinkle with nuts. Store in refrigerator.*NOTE: May substitute 1/4 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon cloves in place of pumpkin pie spice.

Nutrition Facts : Nutritional Facts Serves