Instructions

Directions:

1. Remove shells from freezer and let thaw at room temperature.
2. Meanwhile, combine the pumpkin, whipped topping and pumpkin pie spice in a medium bowl, whisking until smooth.
3. Add the pudding mix and whisk until thick and smooth.
4. Spoon about 1 tablespoon of the filling into each shell.  (NOTE:  You can also pipe the filling with a pastry bag or plastic sandwich bag with one corner snipped off.)
5. Top the tarts with whipped topping and a sprinkle of pumpkin pie spice.