Ingredients:
Makes eight mini tarts 2 9-inch refrigerated pie crusts (one 15-ounce package) 1 package (3.4 ounces) instant vanilla or butterscotch pudding mix 2 cups cold milk 1/2 teaspoon pumpkin pie spice or ground cinnamon (optional) Orange, Violet or Black decorating gels, Orange or Green sparkle gel, Orange Cookie Icing

Instructions:
Preheat oven to 425 degrees. Soften pie crusts following package instructions. Gently unroll crusts; cut each into about 4.5-inch circles, using the 4-inch removable tart pan bottom as a guide. Press each piece into 4-inch tart pan; prick bottom with fork. Bake 5-8 minutes or until golden brown. Cool completely. In large bowl, prepare pudding mix with milk following package instructions. If desired, add pie spice. Spoon about 1/4 cup pudding into each cooled tart shell; spread out evenly. Squeeze Decorating Gel, Sparkle Gel or Cookie Icing in concentric circles over pudding surface; run knife through pudding from center of circles to edge of tart to create spider web. Chill at least 20 minutes.