pkg. (255 g) frozen tart shells (12 shells)
g (½ of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
cup plus 1 Tbsp. sugar, divided
cup canned pumpkin
tsp. Pumpkin pie spice
cup chopped pecans
cup thawed Cool Whip Light Whipped Topping
HEAT oven to 350ºF. PLACE tart shells on baking sheet. Mix cream cheese spread, 1 Tbsp. sugar and 1 egg in small bowl with whisk until well blended. Spoon into tart shells. MIX pumpkin, remaining sugar, egg and spice until well blended. Spoon over cream cheese layers. (Pumpkin layers will not completely cover cream cheese layers.) Sprinkle with nuts. BAKE 40 min. or until centres are set. Cool completely. Serve topped with Cool Whip.