Raisin-Pumpkin Tart

If you like, serve this two-layer holiday dessert with fat-free whipped topping.

Raisin-Pumpkin Tart
Photo: Andy Lyons
Bake Time:
43 mins


  • 1 recipe Oil Pastry (see recipe below)

  • 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened

  • 1 egg yolk

  • 1 tablespoon honey

  • ¼ cup sliced almonds, toasted and finely chopped

  • ¼ cup snipped golden raisins

  • 1 cup canned pumpkin

  • 1 5 ounce can (2/3 cup) evaporated fat-free milk

  • ¼ cup sugar or sugar substitute* equivalent to 1/4 cup sugar

  • 1 egg

  • 1 egg white

  • 2 teaspoon pumpkin pie spice

  • 2 tablespoon sliced almonds, toasted (optional)

Oil Pastry

  • 1 ⅓ cup all-purpose flour

  • ¼ teaspoon salt

  • ¼ cup cooking oil

  • ¼ cup fat-free milk


  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.

Oil Pastry

  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.

*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.

Nutrition Facts (per serving)

229 Calories
13g Fat
23g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 229
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 49mg 16%
Sodium 151mg 7%
Total Carbohydrate 23g 8%
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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