pumpkin tartlettes

Ingredients

12 Sable and Rosenfeld pastry cups

1 large slice homemade pumpkin pie (from a bakery)

½ cup heavy cream

1 Tbsp powdered sugar

Directions

Scoop spoonfuls of the pie filling into the pastry cups. Swirl decoratively.

Whip cream with powdered sugar with an electric mixer or with the whisk attachment of a hand blender until soft peaks form.

Put a small dollop of whipped cream on top of each tart.

Serves 4