Pumpkin-Raisin Tart

• 1 refrigerated unbaked pie shell
• 1 (8 ounce) container cream cheese
• 12 cup finely chopped pecans or 12 cup walnuts
• 13 cup raisins
• 1 egg yolk
• 1 tablespoon honey
• 1 cup canned pumpkin
• 23 cup evaporated milk
• 13 cup sugar
• 1 egg white
• 1 egg
• 1 12 teaspoons pumpkin pie spice
• 12 cup whipping cream, whipped
• 2 tablespoons finely chopped pecans or 2 tablespoons walnuts

1. Preheat oven to 450F
2. Let pie crust come to room temperature according to package directions.
3. Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2 cup chopped nuts, raisins, egg yolk, and honey;
4. Set aside.
5. In a mixing bowl combine pumpkin, evaporated milk, sugar, egg white, whole egg, and pumpkin pie spice.
6. Roll pie crust into a 13-inch circle.
7. Ease pie crust into an 11-inch tart or 10-inch quiche pan.
8. Press edges of pie crust against edges of pan.
9. Line the unpricked pastry shell with a double thickness of heavy-duty foil.
10. Bake for 5 minutes.
11. Remove foil.
12. Bake for 5 to 7 minutes more or until pastry is nearly done.
13. Remove from the oven.
14. Reduce oven temperature to 375F.
15. Carefully spoon cream cheese mixture into pie crust; spread evenly.
16. Pour pumpkin mixture over cream cheese layer.
17. Place tart on preheated baking sheet
18. Bake for 30 to 35 minutes or until a knife inserted off-center comes out clean.
19. Cool on a wire rack.
20. Cover and chill for at least 2 hours or up to 2 days.
21. To serve; if using a tart pan with a removable bottom, remove outer rim of pan.
22. Carefully lift tart from pan bottom with a large spatula; slide onto a serving platter.
23. Spoon whipped cream on top and sprinkle with the 2 tablespoons chopped nuts.

shell, cream cheese, pecans, raisins, egg yolk, honey, pumpkin, milk, sugar, egg, egg, pumpkin pie spice, whipping cream, pecans

Taken from www.food.com/recipe/pumpkin-raisin-tart-266931 (may not work)