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Dessert Recipes

Caramel-Pumpkin Mousse Tart with Pecan Crumble


This delicious Caramel-Pumpkin Mousse Tart with caramel drizzle Pecan Crumble on top – YUM!

What You Need

Caramel-Pumpkin Mousse Tart with Pecan Crumble


  1. Heat oven to 350ºF.
  2. 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.
  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 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.
  4. 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.

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

Cooking time (duration)

Prep: 30 min. Total: 4 hr. 45 min.

Number of servings (yield)

10 servings




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