Caramel-Pumpkin Mousse Tart with Pecan Crumble

Name: Caramel-Pumpkin Mousse Tart with Pecan Crumble
Prep time: 30 min
Total time: 285 min
Yield: 10
Ingredients: 60 NILLA Wafers, divided; ½ cup butter, melted, divided; ⅓ cup pecans; 2 Tbsp. brown sugar; 1¾ tsp. pumpkin pie spice, divided; 1 pkg. brick cream cheese, softened; 1 cup pumpkin; 1 pkg. vanilla instant pudding mix; ½ cup milk; 1 cup frozen whipped topping; 12 caramels; 1 Tbsp. water

Bake to impress with this delicious homemade tart that is perfect for your holiday table. A creamy pumpkin mousse is topped with caramel and a crunchy nut topping.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

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

Directions

Heat oven to 350ºF.

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.

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.

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.