Mini Pumpkin Tarts

1 pack of 15 mini phylo shells

2/3 cup canned pumpkin

2/3 cup Cool Whip (or whip your own cream with Splenda (1 Tbsp or to taste)

1/3 cup Cool Whip or whipped cream for topping

1/3 of a large box of sugar free instant vanilla pudding (or 1/2 small box)

1 tsp pumpkin pie spice (or small amounts of cinnamon, nutmeg, ginger & cloves)

Take phylo shells out of freezer 15 minutes before you fill them.

Whip pumpkin and whipped cream together until smooth. Whip in pudding mix and spices until well blended.

Put pumpkin mix in pastry bag or plastic bag and cut a corner off. Fill phylo shells with pumpkin mix and top with a dollop of whipped cream.

Makes 15 mini pumpkin tarts.