Holiday Cooking Blogger Style

(I really hope that this post will serve to lighten the mood of my previous post on the shootings in Lancaster, PA!)

My friend over at Overwhelmed With Joy (what beautiful photography and blog design, by the way!) is hosting the very special Holiday Cooking Blogger Style, and has asked us to participate. Yes, I know she asked us to post our recipes yesterday. Yes ... I'm late, as usual ... but, better to show up for the party late, then to miss the party all together, right? And, SERIOUSLY ... you MUST head on over there and check out all the yummy recipes!

This particular recipe is so yummy, and so easy. It is a Pampered Chef recipe that I got from a friend of mine that is a consultant, and I absolutely adore this recipe! I first made it with my 8 year old (at the time) niece two years ago. She was starting to learn how to cook, and she loved helping any chance she could. This recipe proved to be easy enough for her to do almost entirely alone (I helped with the oven), and they came out so nicely, that they looked almost professionally made! I was so proud of her! Now that she's 10, and has had more experience around the kitchen, I'm pretty sure she can master it all alone.

It has since become one of my favs, and every now and then, around fall time or Thanksgiving and Christmas season, if she's visiting me, she asks if we can throw some together! OF COURSE WE CAN, what, are you KIDDING ME???

They are a mouthful of pumpkin goodness!!! So ... print it out, and whip it up with your kids!

Spiced Pumpkin Tartlets
Adapted from: Pampered Chef

1 package refrigerated pie crusts (2 crusts)
1 15-oz. can solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1 package (3.4 ounces) cheesecake instant pudding and pie filling

Optional Toppings
thawed, frozen whipped topping
pumpkin pie spice
1/4 cup pecans, chopped
1 small orange (optional)

1. Preheat oven to 400 degrees. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a large-mouthed glass or a fluted tart tin, cut out 12 pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a muffin pan. Prick bottom of pastry with a fork. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack and cool completely. Repeat with remaining crust to make a total of 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; hand whisk (do not use electric beaters) until smooth and thickened. Refrigerate until ready to use.

3. Clip the corner of a ziploc baggy and place a star decorator tip into the corner of bag; fill bag with pumpkin mixture. Pipe into tart shells. Add a dollop of whipped topping on the top of the tarts. Sprinkle some pumpkin pie spice, chopped pecans, and orange zest over tarts.

Yield: 24 tartlets

Tip: Tart shells and filling can be prepared up to 1 day in advance. Store shells in resalable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

Enjoy!