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 vanilla wafers, divided; ½ cup butter, melted and divided; ⅓ cup chopped pecans; 2 tablespoons brown sugar; 1 ¾ teaspoons pumpkin pie spice, divided; 1 (8 ounce) package cream cheese, softened; 1 cup canned pumpkin (pure pumpkin not pie filling); 1 (3 1/2 ounce) packagevanilla flavor instant pudding mix; ½ cup milk; 1 cup thawed refrigerated whipped topping; 12 caramels, unwrapped; 1 tablespoon water

Servings: persons

60 vanilla wafers, divided
½ cup butter, melted and divided
⅓ cup chopped pecans
2 tablespoons brown sugar
1 ¾ teaspoons pumpkin pie spice, divided
1 (8 ounce) package cream cheese, softened
1 cup canned pumpkin (pure pumpkin not pie filling)
1 (3 1/2 ounce) packagevanilla flavor instant pudding mix
½ cup milk
1 cup thawed refrigerated whipped topping
12 caramels, unwrapped
1 tablespoon water

1
Heat oven to 350 degrees F.
2
Crush 50 vanilla wafers to form fine crumbs; mix with 1/3 cup butter.
3
Press onto bottom of 9-inch tart pan.
4
Coarsely crush remaining wafers; place in medium bowl.
5
Add remaining butter, nuts, sugar and 1/4 teaspoon pumpkin pie spice; mix well.
6
Spread onto bottom of shallow pan; place in oven along with crust.
7
Bake 10 to 12 minutes or until both are light golden brown; cool.
8
Beat cream cheese and pumpkin in medium bowl with mixer until well blended.
9
Add remaining pie spice and dry pudding mix; beat until blended.
10
Gradually beat in milk; spread over crust.
11
Top with refrigerated whipped topping, spreading to within 1/2 inch of edge.
12
Refrigerate 4 hours.
13
Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
14
Sprinkle nut mixture over tart just before serving.
15
Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 minutes or until caramels are melted, stirring after 45 seconds.
16
Drizzle over tart.

4791

kcal

Calories

Fat

210

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 vanilla wafers, divided, ½ cup butter, melted and divided, ⅓ cup chopped pecans, 2 tablespoons 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!