3 pkgs. (15 tarts each) prebaked frozen mini pastry shells (such as Athens Mini Fillo shells) 1 (15 oz.) can pumpkin 2 cups (plus extra for garnish) frozen whipped topping, thawed 1 tsp. (plus extra for garnish) pumpkin pie spice 1 (3.4 oz.) pkg. cheesecake-flavor instant pudding and pie filling mint leaves (for garnish) First, remove the shells from the freezer and let them thaw at room temperature for 15 minutes. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick. Spoon about 1 tbsp. of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts. Submitted by Springfield Mom Amy McFadden.