Pumpkin Butterscotch Cream Tart

Ingredients

• 0.3 cup butterscotch pudding mix instant
• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 3 oz cream cheese softened
• 2  eggs 
• 0.5 cup granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.5 teaspoon mace 
• 0.5 cup cup heavy whipping cream 
• 1 cup cup heavy whipping cream 
• 1 tablespoon chocolate pudding white instant
• 0.5 cup brown sugar light packed
• 1 halves pecans 
• 1  pie crust dough refrigerated softened
• 1 teaspoon vanilla 
• 2.5 cups non-dairy whipped topping frozen thawed

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• hand mixer
• aluminum foil
• tart form
• pastry bag

Directions

1. Heat oven to 450F.
2. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.
3. In large bowl, beat filling ingredients with whisk until thoroughly combined.
4. Pour into crust-lined pan.
5. Bake 20 minutes. Reduce oven temperature to 400F. If necessary, cover crust edge with strips of foil to prevent excessive browning.
6. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.
7. In medium bowl, beat cream cheese with electric mixer on medium speed until creamy.
8. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy.
9. Spread over filling.
10. In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie.
11. Garnish with pecan halves. Store covered in refrigerator.