We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Ginger Praline Pumpkin Tart

(4)
  5 reviews
  • 15 min prep time
  • 2 hr 5 min total time
  • 11 ingredients
  • 10 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Crystalized ginger and glazed pecans add pizzazz to a pumpkin pie. It's all so easy when you start with a Pillsbury refrigerated pie crust.

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/3
cup chopped glazed pecans (from 5-oz bag)
1
tablespoon chopped crystallized ginger

Filling

2
eggs
1/2
cup sugar
1
teaspoon ground cinnamon
3/4
cup whipping cream
1
can (15 oz) pumpkin (not pumpkin pie mix)

Garnish

1/3
cup chopped glazed pecans (from 5-oz bag)
2
tablespoons chopped crystallized ginger
1/2
cup whipping cream, whipped

Steps

  • 1 Place cookie sheet in oven on middle oven rack; heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie.
  • 2 Sprinkle 1/3 cup pecans and 1 tablespoon ginger in bottom of crust; press in lightly. Place tart pan on preheated cookie sheet in oven. Bake 8 to 10 minutes or until set but not brown. Remove cookie sheet with pan from oven.
  • 3 Meanwhile, in large bowl, mix filling ingredients until well blended. Pour into partially baked crust.
  • 4 Return cookie sheet and pan to oven. Reduce oven temperture to 350°F; bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool on cooling rack 1 hour before serving.
  • 5 In small bowl, mix 1/3 cup pecans and 2 tablespoons ginger. Top each serving with whipped cream and 1 tablespoon pecan mixture.
  • 1 Place cookie sheet in oven on middle oven rack; heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie.
  • 2 Sprinkle 1/3 cup pecans and 1 tablespoon ginger in bottom of crust; press in lightly. Place tart pan on preheated cookie sheet in oven. Bake 8 to 10 minutes or until set but not brown. Remove cookie sheet with pan from oven.
  • 3 Meanwhile, in large bowl, mix filling ingredients until well blended. Pour into partially baked crust.
  • 4 Return cookie sheet and pan to oven. Reduce oven temperture to 350°F; bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool on cooling rack 1 hour before serving.
  • 5 In small bowl, mix 1/3 cup pecans and 2 tablespoons ginger. Top each serving with whipped cream and 1 tablespoon pecan mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
41%
Trans Fat
0g
0%
Cholesterol
80mg
26%
Sodium
140mg
6%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
7%
Sugars
26g
26%
Protein
3g
3%
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved