-FOR FILLING-
Preheat oven to 400F. Beat pumpkin,milk, eggs, brown sugar, 1 tsp.
cinnamon, remaining 1/2 tsp. salt, ginger and cloves in large bowl
with electric mixer at low speed. Pour into cooked tart crust. Bake
35 minutes. Prepare Praline Topping. Sprinkle topping over center of
tart leaving 1 1/2 inch rim around edge of tart. Bake 15 minutes more
or until knife inserted 1 inch from center comes out clean. Garnish
with additional cinnamon and pecans and top with sweetened whipped
cream. Makes 8 servings. PRALINE TOPPING: Place sugar, pcans and oats
in small bowl. Cut in butter with pastry blender or 2 knives until
crumbs form. SWEETENED WHIPPED CREAM: Chill large bowl, beaters and
cream before whipping. Place cream, sugar and vanilla into chilled
bowl and beat with electric mixer at high speed until soft peaks
form. To test, lift beaters from whipping cream; mixture would have
droopy, but definite peaks. Do not overbeat. Refrigerate. Makes
about 2 cups.
Yields
8 servings
