Pumpkin Mousse Tarts

• 12 whole Mini Graham Cracker Shells Or 1 Regular Size Pie Shell
• 1 box (1.5 Oz.) Sugar Free Instant Butterscotch Pudding Mix
• 1-1/2 cup Cold Fat Free Milk
• 1-1/2 cup Canned Pumpkin
• 1 pint Whipping Cream
• 1 teaspoon Vanilla
• 1/2 cups Sugar, Divided
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Allspice

1. In a large bowl, mix the butterscotch pudding with 1 1/2 cups of milk for 2 minutes. Let stand for an additional 2-5 minutes.
2. In the meantime, place your whipping cream, 1/4 cup sugar and vanilla in a separate bowl and whip until you have medium peaks (not soft, but a bit more).
3. Mix the pumpkin, spices and remaining 1/4 cup sugar until well blended.
4. Add the pumpkin mixture and the whipping cream to the pudding, folding it in gently until well combined.
5. Spoon into pie crusts and top with additional whipped cream if desired!

graham cracker shells, sugar, milk, pumpkin, whipping cream, vanilla, sugar, ground cinnamon, ground ginger, nutmeg, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-mousse-tarts/ (may not work)