Caramel-Pumpkin Mousse Tart With Pecan Crumble

• 60 vanilla wafers, divided
• 12 cup butter, melted and divided
• 13 cup chopped pecans
• 2 tablespoons brown sugar
• 1 34 teaspoons pumpkin pie spice, divided
• 1 (8 ounce) package cream cheese, softened
• 1 cup canned pumpkin (pure pumpkin not pie filling)
• 1 (3 1/2 ounce) packagevanilla flavor instant pudding mix
• 12 cup milk
• 1 cup thawed refrigerated whipped topping
• 12 caramels, unwrapped
• 1 tablespoon water

1. Heat oven to 350 degrees F.
2. Crush 50 vanilla wafers to form fine crumbs; mix with 1/3 cup butter.
3. Press onto bottom of 9-inch tart pan.
4. Coarsely crush remaining wafers; place in medium bowl.
5. Add remaining butter, nuts, sugar and 1/4 teaspoon pumpkin pie spice; mix well.
6. Spread onto bottom of shallow pan; place in oven along with crust.
7. Bake 10 to 12 minutes or until both are light golden brown; cool.
8. Beat cream cheese and pumpkin in medium bowl with mixer until well blended.
9. Add remaining pie spice and dry pudding mix; beat until blended.
10. Gradually beat in milk; spread over crust.
11. Top with refrigerated whipped topping, spreading to within 1/2 inch of edge.
12. Refrigerate 4 hours.
13. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
14. Sprinkle nut mixture over tart just before serving.
15. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 minutes or until caramels are melted, stirring after 45 seconds.
16. Drizzle over tart.

vanilla wafers, butter, pecans, brown sugar, pumpkin pie spice, cream cheese, pumpkin, packagevanilla flavor, milk, caramels, water

Taken from www.food.com/recipe/caramel-pumpkin-mousse-tart-with-pecan-crumble-513381 (may not work)