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Pumpkin Tart w/Caramel Rum-Raisin Sauce




Source of Recipe


Internet


List of Ingredients




1 crust for 9- or 10-inch pie

Filling:
¾ cup sugar
½ teaspoon ginger
¾ teaspoon cinnamon
½ teaspoon cloves
½ cup milk
(1) 15-ounce can pumpkin
2 eggs

Sauce:
1 cup firmly packed brown sugar
¼ cup whipping cream
¼ cup dark rum
¼ cup dark corn syrup
½ cup raisins


Recipe



Place cookie sheet in oven on middle rack to heat. Heat oven to 450 degrees. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.

In large bowl, combine all filling ingredients and blend well. Pour into crust-lined pan. Place tart in oven on heated cookie sheet. Bake at 450 degrees for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.

In medium saucepan, combine all sauce ingredients; mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.

Serves 12.