Pumpkin Mousse Tarts with Praline Crumble

• Praline Crumble
• 3/4 cup butter, melted
• 1/2 cup brown sugar, packed
• 1 Tbsp. ground ginger
• 2 tsp. ground cinnamon
• 1-1/2 qt. vanilla wafers, chopped
• 1 qt. pecans, coarsely chopped
• Tart Shells
• 4 each ready-to-use refrigerated pie crusts (for 9-inch pies)
• Pumpkin Mousse
• 2-2/3 cups canned pumpkin
• - PHILADELPHIA Original Cream Cheese, softened
• 2 tsp. vanilla
• 2 tsp. ground cinnamon, divided
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 2-1/4 cups cold milk
• 1 cup JELL-O Vanilla Instant Pudding
• 1-1/4 qt. prepared whipped topping, divided

1. Praline Crumble: Mix butter, sugar and spices in large bowl (or in small bowl for trial recipe).
2. Add wafer pieces and nuts; mix lightly.
3. Spread evenly onto bottom of parchment paper-lined full-sheet pan (or onto bottom of lined half-sheet pan for trial recipe).
4. Bake in 350 degrees F-standard oven 12 to 15 min.
5. or until golden brown, stirring after 6 min.
6. Cool completely in pan.
7. Break into smaller pieces.
8. Store in tightly covered container at room temperature until ready to use.
9. Tart Shells: Roll out pie crusts to 1/8-inch thickness.
10. 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.
11. Prick sides and bottoms with fork; place on sheet pan.
12. Bake in 450 degrees F-standard oven 12 to 15 min.
13. or until lightly browned.
14. Cool completely.
15. Pumpkin Mousse: Beat pumpkin and cream cheese with mixer until well blended.
16. Add vanilla, 1 tsp.
17. of the cinnamon (or 1/4 tsp.
18. of the cinnamon for trial recipe), nutmeg and ginger; mix well.
19. Set aside.
20. Pour milk into large mixer bowl.
21. Add pudding mix; beat with mixer until thickened, stopping occasionally to scrape bottom and side of bowl.
22. Fold in 3 cups of the whipped topping (or 3/4 cup of the whipped topping for trial recipe).
23. Add pumpkin mixture; beat on low speed until blended.
24. For each serving: Spread 1/3 cup of the Pumpkin Mousse into 1 pie crust; sprinkle with 3 Tbsp.
25. Praline Crumble.
26. Top with 1-1/2 Tbsp.
27. whipped topping and a dash of the remaining cinnamon.

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Taken from www.kraftrecipes.com/recipes/pumpkin-mousse-tarts-praline-crumble-111685.aspx (may not work)