Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 75) holiday pies Pumpkin Tart with Caramel Rum-Raisin Sauce Prep Time: 35 Minutes Ready in: 2 Hours 25 Minutes Servings: 12 1. Place cookie sheet in oven on middle rack; heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie using 10-inch tart pan with removable bottom. 2. In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan. 3. Place tart on cookie sheet in oven. Bake 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour. 4. In 2-quart saucepan, combine all sauce ingredients; mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 300 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 45mg; Sodium 105mg; Total Carbohydrate 53g (Dietary Fiber 1g; Sugars 39g); Protein 3g exChaNgeS: 1 Starch, 21/2 Fruit, 31/2 Other Carbohydrate, 11/2 Fat Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling /4 1 /2 3 /4 1 /8 1 /2 1 3 cup granulated sugar teaspoon ginger teaspoon cinnamon teaspoon cloves cup milk can (15 oz) pumpkin (not pumpkin pie mix) 2 eggs Sauce 1 cup packed brown sugar /4 cup whipping cream 1 /4 cup dark rum or 11/2 teaspoons rum extract plus 1/4 cup water 1 /4 cup dark corn syrup 1 /2 cup raisins 1 t Pillsbury Most Requested Recipes™ 75
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