Pumpkin Butterscotch Cream Tart Recipe

Name: Pumpkin Butterscotch Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust, softened as directed on box; 1 (15 ounce) can pumpkin (not pumpkin pie mix); 2 eggs; ½ cup granulated sugar; ½ cup packed light brown sugar; 1 tablespoon cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground mace; ½ teaspoon ground cloves; 1 cup heavy whipping cream; 1 (3 ounce) package cream cheese, softened; 2 ½ cups frozen reduced-fat whipped topping (thawed); ¼ cup butterscotch pudding mix, and pie filling mix; ½ cup heavy whipping cream; 1 tablespoon white chocolate flavor instant pudding and pie filling mix; 1 teaspoon vanilla; pecan halves (optional)

Servings: persons

1 refrigerated pie crust, softened as directed on box
1 (15 ounce) can pumpkin (not pumpkin pie mix)
2 eggs
½ cup granulated sugar
½ cup packed light brown sugar
1 tablespoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground mace
½ teaspoon ground cloves
1 cup heavy whipping cream
1 (3 ounce) package cream cheese, softened
2 ½ cups frozen reduced-fat whipped topping (thawed)
¼ cup butterscotch pudding mix, and pie filling mix
½ cup heavy whipping cream
1 tablespoon white chocolate flavor instant pudding and pie filling mix
1 teaspoon vanilla
pecan halves (optional)

1
Heat oven to 450F Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie.
2
Press in bottom and up side of pan.
3
Trim edge if necessary.
4
DO NOT PRICK CRUST.
5
In large bowl, beat filling ingredients with whisk until thoroughly combined.
6
Pour into crust-lined pan.
7
Bake 20 minutes.
8
Reduce oven temperature to 400F If necessary, cover crust edge with strips of foil to prevent excessive browning.
9
Bake 15 to 20 minutes longer or until knife inserted in center comes out clean.
10
Cool completely on cooling rack, about 1 hour.
11
Refrigerate at least 1 hour or until cold.
12
In medium bowl, beat cream cheese with electric mixer on medium speed until creamy.
13
Add whipped topping and butterscotch pudding mix; beat until smooth and creamy.
14
Spread over filling.
15
In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form.
16
Fill pastry bag with cream mixture; pipe around edge and center of pie.
17
Garnish with pecan halves.
18
Store covered in refrigerator.

802

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 17 ingredients. The key ingredients include: 1 refrigerated pie crust, softened as directed on box, 1 (15 ounce) can pumpkin (not pumpkin pie mix), 2 eggs, ½ cup granulated sugar, and more.

Yes, Pumpkin Butterscotch Cream 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 Butterscotch Cream Tart

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