Pumpkin Tart with Caramel Rum-Raisin Sauce

Start a new tradition with this delightfully delicious pumpkin tart, delicately drizzled with a dreamy rum and raisin sauce.

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Servings 12

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ingredients 13
Prep Time 35 min
Total Time 2 hr 25 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4: cup granulated sugar

3/4: teaspoon ground cinnamon

1/2: teaspoon ground ginger

1/8: teaspoon ground cloves

1/2: cup milk

1: can (15 oz) pumpkin (not pumpkin pie mix)

2: eggs

Sauce

1: cup packed brown sugar

1/4: cup whipping cream

1/4: cup dark rum or 1 1/2 teaspoons rum extract plus 1/4 cup water

1/4: cup dark corn syrup

1/2: cup raisins

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Directions

1 Place cookie sheet in oven on middle rack; heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom.
2 In large bowl, mix filling ingredients. Pour into crust-lined pan.
3 Place tart on cookie sheet in oven. Bake 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.
4 In 2-quart saucepan, mix sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Cover and refrigerate any remaining tart and sauce.

EXPERT TIPS

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Expert Tips

For a fancy presentation, drizzle rum sauce in a zigzag pattern on plate before adding slice of tart to plate. Drizzle top of tart with more sauce. Raisins may be omitted if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 115mg; 115%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 1g 1% Sugars 38g 38% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;