Pumpkin Mousse Tarts with Praline Crumble

🍴 26 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 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

Instructions

  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.
← Back to all recipes