Fixings 60 Wafers, isolated
1/2 glass butter, liquefied, partitioned
1/3 glass cleaved pecans
2 Tbsp. brown sugar
1-3/4 tsp. pumpkin pie spice, isolated
1 pkg. (8 oz.) block cream cheese, relaxed
1 glass canned pumpkin
1 pkg. (3.4 oz.) vanilla pudding blend
1/2 glass milk
1 glass defrosted COOL WHIP Whipped Topping
12 caramels
1 Tbsp. water
Guidelines
Heat oven to 350ºf.
Pound 50 wafers to structure fine morsels; blend with 1/3 glass butter. Press onto base of 9-inch tart container. Coarsely smash remaining wafers; put in medium vessel. Include remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice; blend well. Spread onto base of shallow skillet; put in stove alongside hull. Prepare 10 to 12 min. then again until both are light brilliant brown; cool.
Beat cream cheese and pumpkin in medium dish with blender until overall mixed. Include remaining pie spice and dry pudding blend; beat until mixed. Continuously beat in milk; spread over covering. Top with COOL WHIP, spreading to inside 1/2 inch of edge. Refrigerate 4 hours. In the interim, break cooled heated nut mixture into more modest pieces; store in sealed shut compartment until prepared to utilize.
Sprinkle nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. then again until caramels are softened, blending after 45 sec. Sprinkle over tart.
