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Nutrition Facts
Nutrition facts per serving:
- Calories 213
- Protein(gm)6
- Carbohydrate(gm)23
- Fat, total(gm)11
- Cholesterol(mg)49
- Saturated fat(gm)4
- Dietary Fiber, total(gm)1
- Sodium(mg)151
- Starch()1
- Other Carb()1
- Medium-Fat Meat()1
- Fat()2
Raisin-Pumpkin Tart
Ingredients
- 1 Oil Pastry (below)
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 1 egg yolk
- 1 tablespoon honey
- 1/4 cup finely chopped sliced almonds, toasted
- 1/4 cup snipped golden raisins
- 1 cup canned pumpkin
- 1 5 ounce can evaporated fat-free milk (2/3 cup)
- 1/4 cup sugar or sugar substitute equivalent to 1/4 cup sugar*
- 1 egg
- 1 egg white
- 2 teaspoons pumpkin pie spice
- 2 tablespoons sliced almonds, toasted (optional)
Directions
Preheat oven to 450 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with a removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press edge of pastry against edge of pan. Trim edges. Do not prick shell. Line pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 375 degrees F.
Meanwhile, in a medium bowl, combine cream cheese, egg yolk, and honey; beat with an electric mixer on low to medium speed until combined. Stir in chopped almonds and raisins; set aside. In a medium bowl, stir together pumpkin, evaporated milk, sugar, whole egg, egg white, and pumpkin pie spice; set aside.
Carefully spoon cream cheese mixture into hot baked pastry shell; spread evenly. Pour pumpkin mixture over cream cheese layer; spread evenly.
Bake for 30 to 35 minutes or until set. Cool on a wire rack for 1 hour. Cover and chill for at least 2 hours before serving.
To serve, remove side of pan; carefully lift tart from pan bottom with a large spatula and slide onto a serving platter. If desired, garnish with sliced almonds.
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Tip:
Test Kitchen Tip:
If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar.
Nutrition Facts
Oil Pastry
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cooking oil
- 3 tablespoons fat-free milk
Directions
In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.
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