Crust: Line bottom of 8-1/2-inch square pan with parchment paper. Combine crust ingredients in bowl. Press 1 cup mixture evenly onto bottom of prepared pan. Reserve remaining mixture.
Bake in 350°F convection oven 5 to 7 min. or until golden brown. Cool completely in pan on wire rack. Freeze at least 1 hour or until ready to use.
Meanwhile, line half-sheet pan with parchment paper. Spread remaining crust mixture evenly onto bottom of pan. Bake 7 min. or until golden brown and crisp. Cool in pan, then refrigerate. When ready to use, crush into crumbs. (Yield will be about 2 cups.)
Pumpkin Pie Filling: Mix sugar and seasonings in bowl. Stir in pumpkin and eggs until well blended. Gradually stir in evaporated milk. Fold in NILLA Wafer crumbs. Let stand at least 20 min. but no longer than 1 hour to allow cookies to hydrate.
Pour pumpkin mixture over frozen crust. Sprinkle with reserved baked crust crumbs. Cover loosely with a piece of parchment paper and aluminum foil. Bake in 425°F standard oven 15 min. Reduce oven temperature to 350°F. Bake an additional 40 to 50 min. or until cake tester inserted near center comes out clean. Remove foil and parchment. Refrigerate until completely cooled.
Unmold pan, remove parchment and cut into 14 triangular pieces. Insert 1 popsicle stick into each piece. Return to freezer.
White Chocolate Dip: Melt chocolate and cacao butter in double boiler over warm water. Keep warm. Dip each Pumpkin Pie Pop into mixture. Freeze until ready to serve.