Ingredients
- 10 tart with a removable bottom with (pan)
- 1 egg
- 1 c pumpkin (canned)
- 1 c gingersnaps (crushed)
- 7/8 c firmly packed brown sugar
- 8 oz lofat cream cheese
- 1/4 c corn syrup
- 5/8 cup cream cheese filling
- 3/8 c sugar
- 1/4 c skim milk
- 3/8 c rolled oats
- 4 t margarine
- 2 t skim milk
- 2 t water
- 1 t flour
- 3/4 t vanilla
- 1/2 t pumpkin pie spice
- 1/4 t cinnamon
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.
