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Caramel-Pumpkin Mousse Tart
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Caramel-Pumpkin Mousse Tart

4 Hr(s) 45 Min(s)
30 Min(s) Prep
4 Hr(s) 15 Min(s) Cook
Take this Caramel-Pumpkin Mousse Tart to the next level with the addition of pecan crumble on top! A pumpkin mousse tart is the perfect fall recipe for pumpkin fans!
Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.
4
Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
5
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.
6
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.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 460mg
20%
Total Carbohydrates 45g
16%
Dietary Fibers 2g
7%
Sugars 27g
54%
Protein 4g
8%
Vitamin A
90%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* 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.
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