Zesty Orange-Pumpkin Tart

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  • 20 min prep time
  • 2 hr 15 min total time
  • 11 ingredients
  • 8 servings

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
(16-oz.) can (2 cups) pumpkin (not pumpkin pie filling)
1
(12-oz.) can evaporated milk
1/2
cup sugar
1/3
cup orange marmalade
2
eggs, slightly beaten
1
teaspoon pumpkin pie spice
1/2
teaspoon salt

Topping

1
cup whipping cream
2
tablespoons powdered sugar
1/2
teaspoon grated orange peel, if desired

Directions

  1. 1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom or 9-inch glass pie pan as directed on package for one-crust filled pie.
  2. 2 In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.
  3. 3 Bake at 425°F. for 45 to 55 minutes or until knife inserted in center comes out clean. Cool 1 hour. Remove sides of pan.
  4. 4 Beat whipping cream in small bowl until soft peaks form. Add powdered sugar and orange peel; beat until stiff peaks form. Spoon or pipe over filling. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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