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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

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.