Caramel-Pumpkin Mousse Tart - Kraft Recipes Top

Caramel-Pumpkin Mousse Tart

Prep Time
Total Time

10 servings

Take Caramel-Pumpkin Mousse Tart to its next level with the addition of pecan crumble on top! Pumpkin mousse tart is a perfect Fall recipe for pumpkin fans!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
  • Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
  • Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
  • Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; 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.
  • Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


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


Prepare as directed with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 420
Total fat 26g
Saturated fat 14g
Cholesterol 55mg
Sodium 460mg
Carbohydrate 45g
Dietary fiber 2g
Sugars 27g
Protein 4g
% Daily Value
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from To be honest I personally did not eat this (not a pumpkin fan). 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.
Date published: 2011-12-13
Rated 5 out of 5 by from Very Easy Recipe to make - very Beautiful presentation. 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...
Date published: 2012-11-10
Rated 5 out of 5 by from This was awesome and a big hit. 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?
Date published: 2012-11-23
Rated 5 out of 5 by from EXCELLENT & EASY! 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.
Date published: 2012-11-28
Rated 5 out of 5 by from Award Winner I used this recipe for a contest at work that required using pumpkin as the main ingredient. I won Best Overall and Best Use of Pumpkin Flavor. One thing I did differently however is used half gingersnaps and half vanilla wafers, for additional depth of flavor in the crust and topping. Big hit!
Date published: 2016-10-27
Rated 5 out of 5 by from This recipe was very easy to make and it came out AWESOME! 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!!
Date published: 2011-11-30
Rated 5 out of 5 by from this is fantastic! 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
Date published: 2012-11-08
Rated 5 out of 5 by from The tart was really good. 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.
Date published: 2011-12-02
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