Servings: 24

1 package (15 ounces) refrigerated pie crusts (2 crusts) 1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 can (15 ounces) solid pack pumpkin 1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping 2 cups thawed, frozen whipped topping
1 teaspoon Pumpkin Pie Spice 1 teaspoon Pumpkin Pie Spice
1 package (3.4 ounces) cheesecake instant pudding and pie filling 1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional) Powdered sugar (optional)
1/4 cup pecans, chopped ¼ cup pecans, chopped
1 small orange (optional) 1 small orange (optional)

Preheat oven to 400ºF.
Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14 to 18 minutes or until golden brown. Let stand 5 minutes.
Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.
Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired.

Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.\  Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.\
I use homemade whipped cream in place of the cool whip.  I use homemade whipped cream in place of the cool whip.