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Instructions
Step
1
Heat oven to 425°F. From 1 box refrigerated Pillsbury™ Pie Crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
Step
2
Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
Step
3
In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined.
Step
4
Fill each shell with the pumpkin mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream before serving.
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To make up to 20 tarts, reroll the scraps of pie dough to a thin layer, and cut more rounds.
Reserve any leftover pumpkin pie filling to use as a dip with graham crackers.
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