Prep 40 mins
Cook 30 mins
I found this on the B H & G website and wanted to try it for Thanksgiving. The ingredients looked really yummy so I made it last night and bought the rest of the tart into work this morning. Everyone loved this recipe. It does have a lot of steps, but according to my supervisor and our office manager it was well worth every bite.
- 1 refrigerated unbaked pie shell
- 1 (8 ounce) container cream cheese
- 1⁄2 cup finely chopped pecans or 1⁄2 cup walnuts
- 1⁄3 cup raisins
- 1 egg yolk
- 1 tablespoon honey
- 1 cup canned pumpkin
- 2⁄3 cup evaporated milk
- 1⁄3 cup sugar
- 1 egg white
- 1 egg
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄2 cup whipping cream, whipped
- 2 tablespoons finely chopped pecans or 2 tablespoons walnuts
- Preheat oven to 450°F
- Let pie crust come to room temperature according to package directions.
- Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup chopped nuts, raisins, egg yolk, and honey;
- Set aside.
- In a mixing bowl combine pumpkin, evaporated milk, sugar, egg white, whole egg, and pumpkin pie spice.
- Roll pie crust into a 13-inch circle.
- Ease pie crust into an 11-inch tart or 10-inch quiche pan.
- Press edges of pie crust against edges of pan.
- Line the unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake for 5 minutes.
- Remove foil.
- Bake for 5 to 7 minutes more or until pastry is nearly done.
- Remove from the oven.
- Reduce oven temperature to 375°F.
- Carefully spoon cream cheese mixture into pie crust; spread evenly.
- Pour pumpkin mixture over cream cheese layer.
- Place tart on preheated baking sheet
- Bake for 30 to 35 minutes or until a knife inserted off-center comes out clean.
- Cool on a wire rack.
- Cover and chill for at least 2 hours or up to 2 days.
- To serve; if using a tart pan with a removable bottom, remove outer rim of pan.
- Carefully lift tart from pan bottom with a large spatula; slide onto a serving platter.
- Spoon whipped cream on top and sprinkle with the 2 tablespoons chopped nuts.