Fluffy Pumpkin Tartlets

• 1 cup butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 (15 ounce) can pumpkin puree
• 1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
• 23 cup milk
• 2 teaspoons pumpkin pie spice
• 1 (8 ounce) carton frozen whipped topping, thawed

1. For shells, cream butter, cream cheese and sugar; mix in flour to form a soft dough.
2. Cover and refrigerate at least one hour or overnight.
3. Shape dough into 1 inch balls; place in ungreased mini muffin pan.
4. Press dough with a tartlet shaper dipped in flour to form a shell.
5. Poke shells several times with a fork, then bake at 450 degrees for 10-12 minutes until golden.
6. Cool several minutes in pan, then completely on a rack.
7. (If needed I reshape the tartlets immediately after baking.
8. ).
9. For filling, mix pumpkin, dry pudding mix, milk, and spices.
10. Fold in whipped topping.
11. Pipe filling into each tartlet shell.
12. Keep refrigerated until using.

butter, cream cheese, flour, sugar, pumpkin puree, milk, pumpkin pie spice, frozen whipped topping

Taken from www.food.com/recipe/fluffy-pumpkin-tartlets-172545 (may not work)