Pumpkin Raisin Tart Recipe - Cooking Index
Pumpkin Raisin Tart Recipe - Cooking Index
| 1 | Refrigerated pie crust (9-inch) - unbaked | |
| 8 oz | 227g | Soft-style cream cheese with honey |
| Or plain | ||
| 1/3 cup | 53g / 1.9oz | Raisins |
| 1 | Egg yolk - beaten | |
| 1 cup | 237ml | Canned pumpkin |
| 2/3 cup | 157ml | Evaporated milk |
| 3 | Egg whites | |
| 1 1/2 teaspoons | 7.5ml | Pumpkin pie spice |
| 1/2 cup | 73g / 2.6oz | Pecans or walnuts - finely chopped |
| Whipped cream - optional | ||
| Finely-chopped pecans - (optional) |
Let pie crust come to room temperature according to package directions. Preheat a baking sheet in a 375 degree oven.
Meanwhile, in a small mixing bowl stir together cream cheese, raisins and egg yolk; set aside. In a medium mixing bowl combine pumpkin, evaporated milk, sugar, egg whites and pumpkin pie spice.
Ease pie crust into a 10-inch tart or quiche pan. Press edges of pie crust against edges of pan. Sprinkle nuts over pastry. Carefully spoon cream cheese mixture evenly atop nut layer in pie crust. Pour pumpkin mixture atop cream cheese layer.
Place tart on the preheated baking sheet; bake in 375 degree oven for 30 to 35 minutes, or until knife inserted off-center comes out clean. Cool on a wire rack. Cover and chill, up to 2 days. (Or, wrap in freezer wrap; seal, label, and freeze up to 3 months. To serve, thaw tart, loosely covered, for 24 hours in the refrigerator.)
To serve, if using a tart pan with a removeable bottom, remove outer rim of pan and carefully lift tart from pan bottom with large spatula; slide onto a serving platter. Spoon whipped cream atop pie; sprinkle with chopped nuts.
Source:
Better Homes And Gardens Magazine - Nov, 1989 issue
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