1 package (15 oz. size) double-crust refrigerated pie crusts
1 can (15 oz. size) solid pack pumpkin
2 cups thawed Cool Whip
1 teaspoon pumpkin pie spice
1 package (3.4 oz. size) cheesecake instant pudding mix
1/4 cup chopped pecans, optional
1 small orange, optional
Heat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle.
Using a buscuit cutter/bread tube/or glass, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press one into each cup of a mini muffin pan. Prick bottom of pastry with pastry tool. (Can usually roll out dough again to get a few more.)
Bake 14-18 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 rest of tart shells.
Meanwhile, combine pumpkin, whipped topping and spice 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, or fill in a zip top bag & cut corner. Pipe into tart shells.
Chop pecans; sprinkle over tartlets if desired. Zest orange; sprinkle zest over tartlets, if desired.