Pumpkin Cream Cheese Tart

1 10″ pie crust, rolled out
3 large eggs
1/2 cup brown sugar
2 T. molasses
1/2 cup heavy cream
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. salt
8 oz. pkg. cream cheese, softened
1 cup canned pumpkin

Place pie crust in removable bottomed 9″ tart tin or use a pie plate.
In bowl oFniixer, beat together the eggs, sugar, molasses, cream, cinnamon, ginger,
cloves, salt, cream cheese and pumpkin. Beat until well combined and there are no traces
of cream cheese. Pour into prepared pie crust. Bake on a baking sheet in a 375 degree oven for
45 – 50 minutes or until center is set.
Cool; refrigerate until ready to serve. Serve with sweetened whipped cream.
Can be made a day ahead. Serve 8
4 large eggs
1 cup sugw
1/4 tsp. salt
1 cup light corn syrup
2 tsp. flour
1 tsp. vanilla
1 T. bourbon (optional)
1 cup pecan halves

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