Start a new tradition with this delightfully delicious pumpkin tart, delicately drizzled with a dreamy rum and raisin sauce.
Pumpkin Tart with Caramel Rum-Raisin Sauce
- Prep Time 35 min
- Total 2 hr 25 min
- Ingredients 13
- Servings 12
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Place 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.
-
Step2In large bowl, mix filling ingredients. Pour into crust-lined pan.
-
Step3Place tart on cookie sheet in oven. Bake 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.
-
Step4In 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.
Nutrition
280
Calories
7g
Total Fat
2g
Protein
53g
Total Carbohydrate
38g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 115mg
- 5%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 38g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 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;Carbohydrate Choice
3 1/2Tips from the
Pillsbury Kitchens
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