Pumpkin Cheese Tart

Not much harder to make than plain pumpkin pie, and just look at the spectacular results!

  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 19
  • servings 10

Ingredients

Crust

1/3
cup quick-cooking oats, ground, if desired*
1
cup gingersnap cookie crumbs (about 20 cookies)
3
tablespoons butter or margarine, melted
1/4
teaspoon ground cinnamon

Cream Cheese Filling

2
containers (8 oz each) reduced-fat cream cheese
1/3
cup granulated sugar
2
tablespoons fat-free (skim) milk
1
tablespoon all-purpose flour
1/2
teaspoon vanilla
1
egg

Pumpkin Filling

1
cup canned pumpkin (not pumpkin pie mix)
1/3
cup packed brown sugar
1/2
teaspoon pumpkin pie spice

Caramel Sauce

1/2
cup packed brown sugar
1/4
cup fat-free (skim) milk
1/4
cup corn syrup
2
tablespoons water
1
tablespoon butter or margarine
1/4
teaspoon vanilla
  • 1 Heat oven to 375°F. Spray 10-inch tart pan with removable bottom with cooking spray. In small bowl, mix crust ingredients. Press in bottom and up side of pan. Bake 6 to 8 minutes or until set; set aside.
  • 2 In large bowl, beat cream cheese filling ingredients with electric mixer on medium speed until smooth and creamy. Reserve 2/3 cup cream cheese filling; set aside.
  • 3 In small bowl, mix pumpkin filling ingredients. Add to remaining cream cheese filling; mix well. Spoon into crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Swirl with knife to marble mixtures. Bake 25 to 30 minutes or until set. Cool 10 minutes. Remove side of pan. Serve warm, or cool 1 hour and refrigerate until serving time.
  • 4 Just before serving, in 1-quart saucepan, heat caramel sauce ingredients to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Serve warm over tart. Cover and refrigerate any remaining tart.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    1g
    1%
      Sugars
    35g
    35%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    8%;
    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; 1/2 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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