Pumpkin-Raisin Tart

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“I found this on the B H & G website and wanted to try it for Thanksgiving. The ingredients looked really yummy so I made it last night and bought the rest of the tart into work this morning. Everyone loved this recipe. It does have a lot of steps, but according to my supervisor and our office manager it was well worth every bite.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 450°F
  2. Let pie crust come to room temperature according to package directions.
  3. Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup chopped nuts, raisins, egg yolk, and honey;
  4. Set aside.
  5. In a mixing bowl combine pumpkin, evaporated milk, sugar, egg white, whole egg, and pumpkin pie spice.
  6. Roll pie crust into a 13-inch circle.
  7. Ease pie crust into an 11-inch tart or 10-inch quiche pan.
  8. Press edges of pie crust against edges of pan.
  9. Line the unpricked pastry shell with a double thickness of heavy-duty foil.
  10. Bake for 5 minutes.
  11. Remove foil.
  12. Bake for 5 to 7 minutes more or until pastry is nearly done.
  13. Remove from the oven.
  14. Reduce oven temperature to 375°F.
  15. Carefully spoon cream cheese mixture into pie crust; spread evenly.
  16. Pour pumpkin mixture over cream cheese layer.
  17. Place tart on preheated baking sheet
  18. Bake for 30 to 35 minutes or until a knife inserted off-center comes out clean.
  19. Cool on a wire rack.
  20. Cover and chill for at least 2 hours or up to 2 days.
  21. To serve; if using a tart pan with a removable bottom, remove outer rim of pan.
  22. Carefully lift tart from pan bottom with a large spatula; slide onto a serving platter.
  23. Spoon whipped cream on top and sprinkle with the 2 tablespoons chopped nuts.

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