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