Pumpkin Butterscotch Cream Tart Recipe

Name: Pumpkin Butterscotch Cream Tart Recipe
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 can (15 oz) pumpkin (not pumpkin pie mix); 2 eggs; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground mace; 1/2 teaspoon ground cloves; 1 cup heavy whipping cream; 1 package (3 oz) cream cheese, softened; 2 1/2 cups frozen (thawed) reduced-fat whipped topping; 1/4 cup butterscotch instant pudding and pie filling mix; 1/2 cup heavy whipping cream; 1 tablespoon white chocolate instant pudding and pie filling mix; 1 teaspoon vanilla; Pecan halves, if desired

www.pillsbury.com

This tart combines the wonderful combination of pumpkin and butterscotch and won the blue ribbon at the Minnesota State Fair.

View full recipe on www.pillsbury.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1 cup heavy whipping cream
1 package (3 oz) cream cheese, softened
2 1/2 cups frozen (thawed) reduced-fat whipped topping
1/4 cup butterscotch instant pudding and pie filling mix
1/2 cup heavy whipping cream
1 tablespoon white chocolate instant pudding and pie filling mix
1 teaspoon vanilla
Pecan halves, if desired