Raisin-Pumpkin Tart

Ingredients

• 1  recipe 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

1. 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.

2. 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.

3. Carefully spoon cream cheese mixture into hot baked pastry shell; spread evenly. Pour pumpkin mixture over cream cheese layer; spread evenly.

4. 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.

5. 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.

6.Oil Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.

7.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.