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Pumpkin Butterscotch Cream Tart

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Pumpkin Butterscotch Cream Tart
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  • Prep 30 min
  • Total 3 hr 10 min
  • Ingredients 17
  • Servings 10
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This tart combines the wonderful combination of pumpkin and butterscotch and won the blue ribbon at the Minnesota State Fair.
By Pillsbury Kitchens
Updated Nov 1, 2010

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cloves
  • 1 cup heavy whipping cream

Butterscotch Cream

  • 1 package (3 oz) cream cheese, softened
  • 2 1/2 cups frozen (thawed) reduced-fat whipped topping
  • 1/4 cup butterscotch instant pudding and pie filling mix

Garnish

  • 1/2 cup heavy whipping cream
  • 1 tablespoon white chocolate instant pudding and pie filling mix
  • 1 teaspoon vanilla
  • Pecan halves, if desired

Steps

  • 1
    Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.
  • 2
    In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.
  • 3
    In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.
  • 4
    In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves. Store covered in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    If you prefer to cook your own pumpkin, choose smaller pumpkins--the pumpkin flesh will be more tender and juicy.

Nutrition Information

420 Calories, 25g Total Fat, 4g Protein, 45g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
14g
72%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
250mg
10%
Potassium
180mg
5%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
7%
Sugars
31g
Protein
4g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
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; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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