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Ginger Praline Pumpkin Tart

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.

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  • prep time 15 min
  • total time 2 hr 5 min
  • ingredients 11
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
140mg
140%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
26g
26%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.