Prepare the crust by combining crumbs and melted butter, add just enough butter until all crumbs are moistened and mixture holds together when pressed between fingers. Press into a greased pie plate (or individual tart pans), and bake at 350°F for 10 minutes. Cool completely.
For the filling, whisk together the 1 1/2 pkgs of the pudding mix, milk, pumpkin and spices until well blended. Gently fold in 1 1/2 cups of the whipped cream. If you want a thicker filling, add in the remaining 1/2 pkg of the pudding mix.
Spread filling into the cooled crust, cover with plastic wrap and chill.
Just before serving, top each with a dollop of the remaining whipped cream, a drizzle of caramel sauce and some candied (or plain) pecans.