Pumpkin Butterscotch Cream Tart

Name: Pumpkin Butterscotch Cream Tart
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters butterscotch instant pudding and pie filling mix; 425 grams can pumpkin (not pumpkin pie mix); 85 grams package cream cheese, softened; 2 eggs; 118 milliliters granulated sugar; 1 Tbsp ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 1 teaspoons ground mace; 118 milliliters heavy whipping cream; 1 Tbsp white chocolate instant pudding and pie filling mix; 118 milliliters packed light brown sugar; 1 Pillsbury® refrigerated pie crust, softened as directed on box; 1 teaspoon vanilla; 591 milliliters frozen (thawed) reduced-fat whipped topping

One serving contains 310 calories, 4g of protein, and 15g of fat. This recipe serves 10. Head to the store and pick up butterscotch instant pudding and pie filling mix, eggs, whipped topping, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 10 minutes.

Instructions

Heat oven to 450°F.

Equipment you will use

Oven

Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Tart Form

Frying Pan

In large bowl, beat filling ingredients with whisk until thoroughly combined.

Equipment you will use

Whisk

Bowl

Pour into crust-lined pan.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.

Equipment you will use

Wire Rack

Oven

Knife

In medium bowl, beat cream cheese with electric mixer on medium speed until creamy.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

Add whipped topping and butterscotch pudding mix; beat until smooth and creamy.

Ingredients you will need

Butterscotch Pudding Mix

Whipped Topping

Spread over filling.

Ingredients you will need

Spread

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. Fill pastry bag with cream mixture; pipe around edge and center of pie.

Ingredients you will need

Instant Chocolate Pudding Mix