Pumpkin Apple Tart Recipe

Name: Pumpkin Apple Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain breadcrumbs; 1 cup crunchy breakfast cereal (I used Kroger Honey Crisp Medley without Almonds); ½ cup sugar; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ cup natural applesauce; 2 tablespoons margarine, melted; 1 egg white; 12 ounces evaporated skim milk; 1 ½ cups solid-pack pumpkin; ⅔ cup sugar; ½ cup chunky applesauce; ⅓ cup molasses (I didn't have molasses so used a combination of honey and Agave nector); 1 egg; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; frozen whipped topping

Servings: persons

1 cup plain breadcrumbs
1 cup crunchy breakfast cereal (I used Kroger Honey Crisp Medley without Almonds)
½ cup sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup natural applesauce
2 tablespoons margarine, melted
1 egg white
12 ounces evaporated skim milk
1 ½ cups solid-pack pumpkin
⅔ cup sugar
½ cup chunky applesauce
⅓ cup molasses (I didn't have molasses so used a combination of honey and Agave nector)
1 egg
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
frozen whipped topping

1
Preheat oven to 375.
2
Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
3
Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
4
Add the apple sauce, margarine and egg white and mix until moistened.
5
Press this into the bottom of the pan.
6
Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
7
In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg.
8
Add the milk, mix well and pour into crust.
9
Carefully place into oven and increase oven temp to 400.
10
Bake 35 to 40 minutes until set - I use the toothpick method.
11
Cool about 20 minutes or more before slicing.
12
Top with whipped topping.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup plain breadcrumbs, 1 cup crunchy breakfast cereal (I used Kroger Honey Crisp Medley without Almonds), ½ cup sugar, ½ teaspoon ground cinnamon, and more.

Yes, Pumpkin Apple Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Apple Tart

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