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