Zesty Orange-Pumpkin Tart

Enjoy this zesty orange-pumpkin tart made using Pillsbury® refrigerated pie crusts.

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

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
  • 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 In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    440
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    360mg
    360%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    2g
    2%
      Sugars
    32g
    32%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    260%;
    Vitamin C
    6%;
    Calcium
    20%;
    Iron
    8%;
    Exchanges:
    2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 4 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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