Caramel-pumpkin Mousse Tart With Pecan Crumble

Total Time: 4 hrs 12 mins Preparation Time: 4 hrs Cook Time: 12 mins

Ingredients

• Servings: 10
• 60 vanilla wafers, divided
• 1/2 cup butter, melted and divided
• 1/3 cup chopped pecans
• 2 tablespoons brown sugar
• 1 3/4 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) package vanilla flavor instant pudding mix
• 1/2 cup milk
• 1 cup thawed refrigerated whipped topping
• 12 caramels, unwrapped
• 1 tablespoon water

Recipe

• 1 heat oven to 350ºf.
• 2 crush 50 vanilla 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 teaspoon pumpkin pie spice; mix well. spread onto bottom of shallow pan; place in oven along with crust. bake 10 to 12 minutes 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 refrigerated 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 minutes or until caramels are melted, stirring after 45 seconds. drizzle over tart.