Caramel Pumpkin Mousse Tart With Pecan Crumble Recipes

CARAMEL-PUMPKIN MOUSSE TART

Steps:

• 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.

SMART-CHOICE CARAMEL-PUMPKIN MOUSSE TART

Steps:

• Heat oven to 350ºF.
• Crush 10 wafers coarsely; place in medium bowl. Reserve for later use. Finely crush remaining wafers; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan with removable bottom.
• Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice to reserved crumbs; mix well. Spread onto bottom of shallow pan; place in oven along with the tart crust. Bake 10 to 12 min. or until both are light golden brown; cool.
• Beat Neufchatel and pumpkin in medium bowl with mixer until 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 nut mixture into smaller pieces; store in airtight container until ready to use.
• Run knife around tart to loosen from rim of pan just before serving; remove rim. Sprinkle nut mixture over tart. 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.

CARAMEL-PUMPKIN MOUSSE TART WITH PECAN CRUMBLE

Steps:

• Heat oven to 350ºF.
• 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.
• 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.
• 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.