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Ginger-Praline Pumpkin Tart

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Ginger-Praline Pumpkin Tart
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 10
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Pillsbury® refrigerated pie crust provides a simple addition to this pumpkin and pecan tart – delicious dessert with a gingery twist.

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

1/2
cup whipping cream, whipped
1/3
cup chopped glazed pecans (from 5-oz bag)
2
tablespoons chopped crystallized ginger

Directions

  • 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. Bake 8 to 10 minutes or until set but not brown. Meanwhile, in large bowl, mix filling ingredients until well blended. Pour into partially baked crust.
  • 2 Reduce oven temperature to 350°F; bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool on cooling rack 1 hour. Top each serving with whipped cream; sprinkle evenly with 1/3 cup pecans and 2 tablespoons ginger.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Daily Value
Total Fat
17g
0%
(
Saturated Fat
8g
0%
)
Sodium
140mg
0%
Total Carbohydrate
42g
0%
(
Dietary Fiber
1g
0%
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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