Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup granulated sugar
3/4
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/8
teaspoon ground cloves
1/2
cup milk
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
eggs
1
cup packed brown sugar
1/4
cup whipping cream
1/4
cup dark rum or 1 1/2 teaspoons rum extract plus 1/4 cup water
1/4
cup dark corn syrup
1/2
cup raisins
Preparation
Place cookie sheet in oven on middle rack; heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom.
In large bowl, mix filling ingredients. Pour into crust-lined pan.
Place tart on cookie sheet in oven. Bake 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.
In 2-quart saucepan, mix sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Cover and refrigerate any remaining tart and sauce.
