NO-BAKE PUMPKIN TARTS
1 cup cooked, mashed pumpkin
1 cup low-fat ricotta cheese
2 tablespoons sugar
1/2 tablespoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon freshly ground nutmeg
2 teaspoons vanilla extract
12 frozen mini-tart shells
Combine all filling ingredients in a food processor with a metal blade and blend until satin-smooth. Refrigerate covered several hours or overnight.
Spoon or pipe 1/2 cup pumpkin filling mixture into each tart shell. Makes 12 tarts.