Pumpkin Praline Tarts

• 1-1/2 cups butter
• 2-2/3 cups brown sugar, firmly packed
• 1 qt. chopped pecans
• 64 each 3-inch vanilla wafer tart shell
• 1 qt. ice water
• 1 pkg. JELL-O Vanilla Whip N Chill Mousse
• 3/4 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1 qt. canned pumpkin

1. Place margarine and brown sugar in medium saucepan.
2. Bring to full rolling boil on medium-high heat.
3. Stir in pecans.
4. Spread about 1 Tbsp.
5. of the pecan mixture evenly onto bottom of each pie crust.
6. Pour ice water into 12-quart bowl of electric mixer fitted with wire whip attachment.
7. Add Whip N Chill mix, sugar and spices.
8. Beat on low speed just until dry ingredients are moistened, scraping bowl as needed.
9. Beat on high speed 5 to 8 minutes or until mixture is light and fluffy.
10. Fold in pumpkin.
11. Portion one #8 scoop of the mousse mixture into each pie crust.
12. Refrigerate 2 hours or freeze at least 4 hours until ready to serve.

butter, brown sugar, pecans, vanilla wafer tart shell, water, jello vanilla whip n chill mousse, sugar, ground cinnamon, ground nutmeg, ground ginger, salt, pumpkin

Taken from www.kraftrecipes.com/recipes/pumpkin-praline-tarts-97600.aspx (may not work)