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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raisin-Pumpkin Tart

Makes: 12 servings
Bake 450°F 43 mins to 48 mins  /375 degrees F
Raisin-Pumpkin Tart
Ingredients
  • 1  recipe Oil Pastry (see recipe below)
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel), softened
  • 1  egg yolk
  • 1  tablespoon  honey
  • 1/4  cup  sliced almonds, toasted and finely chopped
  • 1/4  cup  snipped golden raisins
  • 1  cup  canned pumpkin
  • 1 5  ounce can  (2/3 cup) evaporated fat-free milk
  • 1/4  cup  sugar or sugar substitute* equivalent to 1/4 cup sugar
  • 1  egg
  • 1  egg white
  • 2  teaspoons  pumpkin pie spice
  • 2  tablespoons  sliced almonds, toasted (optional)
Directions

1. Preheat oven to 450 degree F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with a removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press edge of pastry against edge of pan. Trim edges. Do not prick shell. Line pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 375 degree F.

2. Meanwhile, in a medium bowl, combine cream cheese, egg yolk, and honey; beat with an electric mixer on low to medium speed until combined. Stir in chopped almonds and raisins; set aside. In a medium bowl, stir together pumpkin, evaporated milk, sugar, whole egg, egg white, and pumpkin pie spice; set aside.

3. Carefully spoon cream cheese mixture into hot baked pastry shell; spread evenly. Pour pumpkin mixture over cream cheese layer; spread evenly.

4. Bake for 30 to 35 minutes or until set. Cool on a wire rack for 1 hour. Cover and chill for at least 2 hours before serving.

5. To serve, remove side of pan; carefully lift tart from pan bottom with a large spatula and slide onto a serving platter. If desired, garnish with sliced almonds. Makes 12 servings.

From the Test Kitchen*Sugar Substitutes:
  • < Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow the package directions to use the product amount equivalent to 1/4 cup sugar.
Oil Pastry
Ingredients
  • 1 1/3  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/4  cup  cooking oil
  • 1/4  cup  fat-free milk
Directions

1. In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

Nutrition Facts (Raisin-Pumpkin Tart)
  • Servings Per Recipe 12,
  • cal. (kcal) 229,
  • Fat, total (g) 13,
  • chol. (mg) 49,
  • sat. fat (g) 4,
  • carb. (g) 23,
  • fiber (g) 1,
  • pro. (g) 6,
  • sodium (mg) 151,
  • Starch () 1,
  • Other Carb () 1,
  • Medium-Fat Meat () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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