Ginger Praline Pumpkin Tart

By carvalhohm

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Crystalized ginger and glazed pecans add pizzazz to a pumpkin pie. It's all so easy when you start with a Pillsbury refrigerated pie crust.


Prep Time: 15 Min

Total Time: 2 Hr 5 Min

Makes: 10 servings

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INGREDIENTS




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DIRECTIONS

(Calories from Fat 150),
Total Fat 17g
(Saturated Fat 8g,
Trans Fat 0g),
Cholesterol 80mg;
Sodium 140mg;
Total Carbohydrate 42g
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Ingredients

• Crust:
• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 1/3 cup chopped glazed pecans (from 5-oz bag)
• 1 tablespoon chopped crystallized ginger
• Filling:
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 cup whipping cream
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• Garnish:
• 1/3 cup chopped glazed pecans (from 5-oz bag)
• 2 tablespoons chopped crystallized ginger
• 1/2 cup whipping cream, whipped

Details

Servings 10

Preparation

Step 1

Place cookie sheet in oven on middle oven rack; heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie.

Sprinkle 1/3 cup pecans and 1 tablespoon ginger in bottom of crust; press in lightly. Place tart pan on preheated cookie sheet in oven. Bake 8 to 10 minutes or until set but not brown. Remove cookie sheet with pan from oven.

Meanwhile, in large bowl, mix filling ingredients until well blended. Pour into partially baked crust.

Return cookie sheet and pan to oven. Reduce oven temperture to 350°F; bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool on cooling rack 1 hour before serving.

In small bowl, mix 1/3 cup pecans and 2 tablespoons ginger. Top each serving with whipped cream and 1 tablespoon pecan mixture.

1 Serving: Calories 340