Pumpkin Cheese Tart

Ingredients

50 gr rolled oats
240 gr gingersnaps
20 gr margarine
1 gr cinnamon
230 ml lofat cream cheese
3 gr vanilla
65 gr sugar
3 gr flour
1 egg
10 ml skim milk
250 gr pumpkin
180 gr firmly packed brown sugar
3 gr pumpkin pie spice
60 ml skim milk
85 gr corn syrup
10 ml water
10 tart with a removable bottom with
160 ml cream cheese filling

Instructions

warm, or cool completely and refrigerate until serving time. 4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator.