Caramel-Pumpkin Mousse Tart with Pecan Crumble

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 60 NILLA Wafers, divided
  • ½ cup butter, melted, divided
  • ⅓ cup chopped pecans
  • 2 Tbsp. brown sugar
  • 1¾ tsp. pumpkin pie spice, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup canned pumpkin
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • ½ cup milk
  • 1 cup thawed frozen whipped topping
  • 12 caramels
  • 1 Tbsp. water

Nutrition facts

Recipe Tips

1

Heat oven to 350ºF.

2

Crush 50 wafers to form fine crumbs; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan. Coarsely crush remaining wafers; place in medium bowl. Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 min. or until both are light golden brown; cool.

3

Beat cream cheese and pumpkin in medium bowl with mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with whipped topping, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.

4

Sprinkle nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are melted, stirring after 45 sec. Drizzle over tart.