Pumpkin-raisin Tart

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 refrigerated unbaked pie shell
• 1 (8 ounce) container cream cheese
• 1/2 cup finely chopped pecans or 1/2 cup walnuts
• 1/3 cup raisins
• 1 egg yolk
• 1 tablespoon honey
• 1 cup canned pumpkin
• 2/3 cup evaporated milk
• 1/3 cup sugar
• 1 egg
• 1 egg
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup whipping cream, whipped
• 2 tablespoons finely chopped pecans or 2 tablespoons walnuts

Recipe

• 1 preheat oven to 450°f
• 2 let pie crust come to room temperature according to package directions.
• 3 meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup chopped nuts, raisins, egg yolk, and honey;
• 4 set aside.
• 5 in a mixing bowl combine pumpkin, evaporated milk, sugar, egg , whole egg, and pumpkin pie spice.
• 6 roll pie crust into a 13-inch circle.
• 7 ease pie crust into an 11-inch tart or 10-inch quiche pan.
• 8 press edges of pie crust against edges of pan.
• 9 line the unpricked pastry shell with a double thickness of heavy-duty foil.
• 10 bake for 5 minutes.
• 11 remove foil.
• 12 bake for 5 to 7 minutes more or until pastry is nearly done.
• 13 remove from the oven.
• 14 reduce oven temperature to 375°f.
• 15 carefully spoon cream cheese mixture into pie crust; spread evenly.
• 16 pour pumpkin mixture over cream cheese layer.
• 17 place tart on preheated baking sheet
• 18 bake for 30 to 35 minutes or until a knife inserted off-center comes out clean.
• 19 cool on a wire rack.
• 20 cover and chill for at least 2 hours or up to 2 days.
• 21 to serve; if using a tart pan with a removable bottom, remove outer rim of pan.
• 22 carefully lift tart from pan bottom with a large spatula; slide onto a serving platter.
• 23 spoon whipped cream on top and sprinkle with the 2 tablespoons chopped nuts.