Pumpkin Tart With Caramel Rum Raisin Sauce |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This little bit of heaven is from a Pillsbury book dedicated to pies. Very easy to prepare. Prep time does not include cooling time Ingredients:
crust |
1 pillsbury refrigerated pie crust, softened or use your own recipe |
filling |
3/4 c sugar |
1/2 tsp ginger |
3/4 tsp cinnamon |
1/8 tsp cloves |
1/2 c milk |
1 c (15 oz) pure pumpkin (not pumpkin pie filling) |
2 eggs |
sauce |
1 c packed brown sugar |
1/4 c whipping cream |
1/4 c dark rum or 1 1/2 tsp rum extract and 1/4 c water |
1/4 c dark corn syrup |
1/2 c raisins |
Directions:
1. Place cookie sheet in oven on middle rack; heat oven to 450F
2. Make pie crust as directed on package for a one crust filled pie using a 10 inch tart pan with removable bottom
3. In a large bowl, combine all filling ingredients and blend well
4. Pour into crust-lined pan
5. Place tart on cookie sheet in oven
6. Bake 35 to 50 minutes or until crust is deep golden brown
7. Cool 1 hour
8. In a 2 quart saucepan, combine all sauce ingredients; mix well
9. Cook over medium heat until mixture comes to a boil, stirring constantly
10. Reduce heat to low; simmer 5 minutes, stirring constantly
11. Serve sauce with tart
12. Store in refrigerator
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