Conference turris::cooks

While cleaining out my recipes last night in search of holdiay "stuff" I ran across
a pumpkin torte recipe made with raisins, cream cheese and canned filling.  It was
flat like a flan, not like a cake....is this what you are looking for??

dana

                          PUMPKIN RAISIN TART

1    9" folded refrigerated unbaked pie crust
1    8 oz. container soft style cream cheese with honey or plain soft style cream cheese
1/3c Raisins
1    Beaten egg yolk
1 c  Canned pumpkin
2/3c Evaporated milk (5 oz can)
1/3c Sugar
3    Egg whites
1 1/2 tsp. pumpkin pie spice
1/2c finely chopped walnuts or pecans
Whipped Cream (optional)
Finely Chopped nuts (optional for topping)


Let piecrust come to room temperature according to package directions.  preheat a 
baking sheet in a 375 degree oven.

Meanwhile, in a small mixing bowl stir together cream cheese, raisins, and egg yolk; 
set aside.  In a medium mixing bowl combine pumpkin, evaporated  milk, sugar, egg whites,
and pumpkin pie spice.

Ease pie crust into 10" tart or quiche pan.  Press edges of piecrust against
edges of pan.  Sprinkle nuts over pastry.  Carefully spoon cream cheese mixture
evenly atop nut layer in piecrust.  Pour pumpkin mixture atop cream cheese layer.

Place tart on the preheated baking sheet; bake in oven for 30 to 35 minutes or till
knife inserted off-center comes out clean.  Cool on a wire rack.  Cover and chill, up to 2 days.

Spoon whipped cream atop pie, sprinkle with chopped nuts.

8 servings.