Caramel-Pumpkin Mousse Tart with Pecan Crumble

Name: Caramel-Pumpkin Mousse Tart with Pecan Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 Nilla Vanilla Wafers, divided; 1/2 cup butter, melted, divided; 1/3 cup chopped pecans; 2 Tbsp. brown sugar; 1-3/4 tsp. pumpkin pie spice, divided; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 cup canned pumpkin; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1/2 cup milk; 1 cup thawed Cool Whip Whipped Topping; 12 Kraft Caramels; 1 Tbsp. water

Servings: persons

60 Nilla Vanilla Wafers, divided
1/2 cup butter, melted, divided
1/3 cup chopped pecans
2 Tbsp. brown sugar
1-3/4 tsp. pumpkin pie spice, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup canned pumpkin
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1/2 cup milk
1 cup thawed Cool Whip Whipped Topping
12 Kraft Caramels
1 Tbsp. water

1
Heat oven to 350 degrees F.
2
Crush 50 wafers to form fine crumbs; mix with 1/3 cup butter.
3
Press onto bottom of 9-inch tart pan with removable bottom.
4
Coarsely crush remaining wafers; place in medium bowl.
5
Add remaining butter, nuts, sugar and 1/4 tsp.
6
pumpkin pie spice; mix well.
7
Spread onto bottom of shallow pan; place in oven along with the crust.
8
Bake 10 to 12 min.
9
or until both are light golden brown; cool.
10
Beat cream cheese and pumpkin in medium bowl with mixer until blended.
11
Add remaining spice and dry pudding mix; beat until blended.
12
Gradually beat in milk; spread over crust.
13
Top with Cool Whip, spreading to within 1/2 inch of edge.
14
Refrigerate 4 hours.
15
Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.
16
Run knife around tart to loosen from rim of pan; remove rim.
17
Sprinkle nut mixture over tart just before serving.
18
Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min.
19
or until caramels are melted, stirring after 45 sec.
20
Cool slightly; drizzle over tart.

4948

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 60 Nilla Vanilla Wafers, divided, 1/2 cup butter, melted, divided, 1/3 cup chopped pecans, 2 Tbsp. brown sugar, and more.

Yes, Caramel-Pumpkin Mousse Tart with Pecan Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!