Pumpkin Mousse Tarts with Praline Crumble
Yield: 24 servings, 1 tart each
Ingredients   Weights   Measures
 Praline Crumble        
 butter, melted    6 oz.    3/4 cup
 brown sugar, packed    4 oz.    1/2 cup
 ground ginger    -    1 Tbsp.
 ground cinnamon    -    2 tsp.
 NILLA Wafer Pieces    1 lb. + 2 oz.    1-1/2 qt.
 pecans, coarsely chopped    1 lb.    1 qt.
 Tart Shells        
 ready-to-use refrigerated pie crusts (for 9-inch pie)    1 lb. + 14 oz.    4 each
 Pumpkin Mousse        
 canned pumpkin    1 lb. + 6 oz.    2-2/3 cups
 PHILADELPHIA Original Cream Cheese, softened    10 oz.    -
 vanilla    -    2 tsp.
 ground cinnamon, divided    -    2 tsp.
 ground nutmeg    -    1/2 tsp.
 ground ginger    -    1/2 tsp.
 cold milk    18 oz.    2-1/4 cups
 JELL-O Vanilla Instant Pudding    6 oz.    1 cup
 prepared whipped topping, divided    6 oz.    1-1/4 qt.
PRALINE Crumble: Mix butter, brown sugar and spices in large bowl (or in small bowl for trial recipe). Add wafer pieces and nuts; mix lightly. Spread evenly onto bottom of parchment paper-lined full-sheet pan (or onto bottom of lined half-sheet pan for trial recipe).
BAKE in 350ºF-standard oven 12 to 15 min. or until golden brown, stirring after 6 min. Cool completely in pan. Break into smaller pieces. Store in tightly covered container at room temperature until ready to use.
TART Shells: Roll out pie crusts to 1/8-inch thickness. Cut dough to fit 24 (4-inch) tart pans (or to fit 6 tart pans for trial recipe); press onto bottom and up side of each pan. Prick sides and bottoms with fork; place on sheet pan. Bake in 450ºF-standard oven 12 to 15 min. or until lightly browned. Cool completely.
PUMPKIN Mousse: Beat pumpkin and cream cheese with electric mixer until blended. Add vanilla, 1 tsp. of the cinnamon (or 1/4 tsp. of the cinnamon for trial recipe), nutmeg and ginger; mix well. Set aside.
POUR milk into large mixer bowl. Add pudding mix; beat with mixer until thickened, stopping occasionally to scrape bottom and side of bowl. Fold in 3 cups of the whipped topping (or 3/4 cup of the whipped topping for trial recipe). Add pumpkin mixture; beat on low speed until blended.
FOR each serving: Spread 1/3 cup of the Pumpkin Mousse into 1 Tart Shell; sprinkle with 3 Tbsp. Praline Crumble. Top with 1-1/2 Tbsp. whipped topping and a dash of the remaining cinnamon.
Variation
Sprinkle the Praline Crumble over scoops of seasonal flavors of ice cream instead of the Pumpkin Mousse Tarts.
Size-Wise
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Nutrition Information Per Serving:
Calories 600
Total fat 42 g
Saturated fat 15 g
Cholesterol 35 mg
Sodium 480 mg
Carbohydrate 51 g
Dietary fiber 3 g
Sugars 23 g
Protein 7 g
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 15 %DV
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