Caramel-Pumpkin Mousse Tart with Pecan Crumble

Caramel-Pumpkin Mousse Tart with Pecan Crumble recipe

photo by:kraft

I've made it several times and it was great each time. I've also made it using a store bought graham cracker crust (great for taking to funeral or church dinners, etc.) and...read more

posted by

splocket

on 2/4/2013

time

prep:

30 min

total:

4 hr 45 min

servings

total:

10 servings

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What You Need

NILLA Wafers, divided

1/2

cup butter, melted, divided

1/3

cup chopped PLANTERS Pecans

Tbsp. brown sugar

1-3/4

tsp. pumpkin pie spice, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup canned pumpkin

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2

cup milk

cup thawed COOL WHIP Whipped Topping

KRAFT Caramels

Tbsp. water

Make It

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 COOL WHIP, 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.

Kraft Kitchens Tips

Healthy Living

Save 70 calories and 6 grams of fat, including 3 grams of saturated fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute

Prepare in 9-inch pie plate instead of the tart pan.

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splocket

posted:2/4/2013

I've made it several times and it was great each time. I've also made it using a store bought graham cracker crust (great for taking to funeral or church dinners, etc.) and pumpkin pie mix. That way you don't have to add the pumpkin pie spice and it makes enough for two prepared graham cracker crusts. You get two tarts for the effort of one. My family and friends love this!

a cook

posted:12/25/2012

Very delicious and was very popular at the family gathering

csalvatini

posted:11/28/2012

EXCELLENT & EASY!! Made this for Thanksgiving and we should of made two of them. It was gone in no time and everyone raved about it. We did have 2 other desserts on the table but this was the favorite. We used real whipped cream instead of cool whip. It looked so nice when it was all put together. Will make this again. PS: Even people who said they didn't like pumpkin loved it.

danjosh

posted:11/23/2012

This was awesome and a big hit. The only thing different I would do is maybe use ice cream topping caramel (softer) When I melted the Kraft carmels w/water and drizzled over pie, the caramel drizzle hardened and was hard and messy to cut. I was thinking putting caramel over crust before the mousse goes in or omitting it, will experiment and definitely make again. Has anyone experienced the caramel issue?

blhannah

posted:11/10/2012

Very Easy Recipe to make - very Beautiful presentation. I just wish it told the degrees to back the crust on. I used 350 - but wasnt sure if that was right...

mimi5457

posted:11/8/2012

this is fantastic! Got rave reviews form all!! Make sure you increase the pumpkin pie spice in the filling by adding at least extra tsp. Next time I will use fresh whipped cream instead of cool whip. Make sure you try this awesome recipe

asloudin

posted:12/30/2011

This was delicious! I made it for Thanksgiving this year and everyone loved it, even my dad who doesn't like pumpkin!

hmsmiller

posted:12/13/2011

To be honest I personally did not eat this (not a pumpkin fan). I made this for my parents and they RAVED about it. My parents and brother polished it off in ONE night! They begged for me to make another and said that I could make it all year if I wanted. They rate my dishes against a long standing desert that I have made since I was a teenager. They said this stood next to that desert in the rankings. That is HUGE since my other desert is requested by many and I make it per individual since it is in layers and everyone has their favorite layer. So to be ranked as high as that is telling me that this was indeed fabulous in flavor! And it was VERY easy to make.

mel_vu

posted:12/2/2011

The tart was really good. The presentation was the best! I used ginger snaps instead of nilla crackers which was super yummy. Don't worry about the batter being so thick; I was unsure at first. I will make this again.

Jag07021

posted:11/29/2011

This recipe was very easy to make and it came out AWESOME! I made this for Thanksgiving thinking I would try something other than pumpkin pie. I was so glad that I decided to go with this one. It was voted best dessert of the night! Highly recommend this!!