Raisin-Pumpkin Tart

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.