Pumpkin Tart With Caramel Rum-Raisin Sauce

Name: Pumpkin Tart With Caramel Rum-Raisin Sauce
Yield: 12 servings
Ingredients: Crust; 15 ounce Refrigerated Pie Crust Softened As Directed On; 3/4 cup Sugar; 1/2 teaspoon Ginger; 3/4 teaspoon Cinnamon; 1/8 teaspoon Cloves; 1/2 cup Milk; 15 ounce Pumpkin; 2 Eggs Sauce; 1 cup Firmly Packed Brown Sugar; 1/4 cup Whipping Cream; 1/4 cup Dark Rum; 1/4 cup Dark Corn Syrup; 1/2 cup Raisins

Pumpkin Tart With Caramel Rum-Raisin Sauce is a home-style recipe made with Crust, Pillsbury Refrigerated Pie Crust Softened As Directed On, Sugar, Ginger, Cinnamon, and Cloves. Serves 12.

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🍽 Serves 12

Pumpkin Tart With Caramel Rum-Raisin Sauce

Ingredients

Crust
15 oz
3/4 cup
1/2 tsp

+ 10 more ingredients — sign up free to see them all.

Method (preview)

1
Found originally in Lansing State Journal, 11-19-2001, Pillsbury recipe
2
Place cookie sheet in oven on middle rack; heat oven to 450�F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie.

In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.

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