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Ginger-Praline Pumpkin Tart

ginger-praline pumpkin tart Dessert
Ginger-Praline Pumpkin Tart
  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 11
  • Servings 10

Pillsbury® refrigerated pie crust provides a simple addition to this pumpkin and pecan tart – delicious dessert with a gingery twist.

Updated November 7, 2013
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

  • 1/2
    cup whipping cream, whipped
  • 1/3
    cup chopped glazed pecans (from 5-oz bag)
  • 2
    tablespoons chopped crystallized ginger

Steps

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  • 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. Sprinkle 1/3 cup pecans and 1 tablespoon ginger in bottom of crust; press in lightly. Place tart pan on preheated cookie sheet. Bake 8 to 10 minutes or until set but not brown. Meanwhile, in large bowl, mix filling ingredients until well blended. Pour into partially baked crust.
  • 2
    Reduce oven temperature to 350°F; bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool on cooling rack 1 hour. Top each serving with whipped cream; sprinkle evenly with 1/3 cup pecans and 2 tablespoons ginger.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
340
% Daily Value
Total Fat
17g
0%
Saturated Fat
8g
0%
Sodium
140mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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