Recipe

Pumpkin Tart With Caramel Rum Raisin Sauce Recipe


Pumpkin Tart With Caramel Rum Raisin Sauce Recipe
Add Step-by-Step Photos 		Pat2me / All my dishes
1 year, 3 months ago
This little bit of heaven is from a Pillsbury book dedicated to pies. Very easy to prepare. Prep time does not include cooling time
Prep:35m Cook:50m Servings:12

Pat2me

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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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Comments

linspj 1 year, 3 months ago said:
Thanks for sharing this recipe. A notch above the usual pumpkin pie!

mamalou 1 year, 3 months ago said:
Sounds wonderful!


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