Pumpkin Apple Tart
Source of Recipe
MOTT'S®
Ingredients
Crust
1 cup plain dry bread crumbs
1 cup crunchy nut-like cereal nuggets
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup MOTT'S® Natural Apple Sauce
2 tablespoons margarine, melted
1 egg white
Filling
12 ounces evaporated skim milk
1-1/2 cups solid-pack pumpkin
2/3 cup sugar
1/2 cup MOTT'S® Chunky Apple Sauce
1/3 cup GRANDMA'S® Molasses
2 egg whites
1 whole egg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Frozen light nondairy whipped topping, thawed (optional)
1. Preheat oven to 375°F. Spray 9- or 10-inch springform pan with nonstick cooking spray.
2. To prepare Crust, in medium bowl, combine bread crumbs, cereal, 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg.
3. Add 1/4 cup apple sauce, margarine and egg white; mix until moistened. Press onto bottom of prepared pan.
4. Bake 8 minutes.
5. To prepare Filling, place evaporated milk in small saucepan. Cook over medium heat until milk almost boils, stirring occasionally.
6. In large bowl, combine evaporated milk, pumpkin, 2/3 cup sugar, 1/2 cup chunky apple sauce, molasses, 2 egg whites, whole egg, ginger, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Pour into baked crust.
7. Increase oven temperature to 400°F. Bake 35 to 40 minutes or until center is set.
8. Cool 20 minutes on wire rack. Remove side of pan. Spoon or pipe whipped topping onto tart, if desired. Cut into 12 slices. Refrigerate leftovers.
Makes 12 servings
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