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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I loved the apple with the pumpkin. And the crust is unique. Made this for a Halloween party but I made it in a square pan and cut into squares for easier serving. Found this in a Favorite Brand Name Recipes Halloween cookbook (the kind you find in the checkout lines). Ingredients:
1 cup plain breadcrumbs |
1 cup crunchy breakfast cereal (i used kroger honey crisp medley without almonds) |
1/2 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 cup natural applesauce |
2 tablespoons margarine, melted |
1 egg white |
12 ounces evaporated skim milk |
1 1/2 cups solid-pack pumpkin |
2/3 cup sugar |
1/2 cup chunky applesauce |
1/3 cup molasses (i didn't have molasses so used a combination of honey and agave nector) |
1 egg |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
frozen whipped topping |
Directions:
1. Preheat oven to 375.
2. Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
3. Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
4. Add the apple sauce, margarine and egg white and mix until moistened. Press this into the bottom of the pan.
5. Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
6. In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg. Add the milk, mix well and pour into crust.
7. Carefully place into oven and increase oven temp to 400.
8. Bake 35 to 40 minutes until set - I use the toothpick method.
9. Cool about 20 minutes or more before slicing.
10. Top with whipped topping.
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