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