Learn how to make Pumpkin Applesauce Tart, one of Rita's recipes to lighten up Thanskgiving dinner.

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Pumpkin Applesauce Tart



  • 1 cup plain bread crumbs
  • 1 cup crunchy nut-like cold cereal nuggets
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup natural applesauce
  • 2 tablespoons melted butter or no-trans-fat margarine
  • 1 egg white


  • 12 ounces evaporated skim or reduced-fat milk
  • 1½ cups solid-pack canned pumpkin
  • ½ cup chunky applesauce
  • 1/3 cup molasses
  • 2 egg whites
  • 1 whole egg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


  1. Preheat oven to 375 degrees. Coat a 9- or 10-inch spring form pan with cooking spray.
  2. For the crust:
    • In medium bowl stir together bread crumbs, cereal, sugar, cinnamon and nutmeg. Add applesauce, melted butter and egg white. Mix until moistened.
    • Press into bottom of prepared pan. Bake for 8 minutes.
  3. For the filling:
    • Place evaporated milk in saucepan. Cook over medium heat until the milk almost boils. Stir occasionally.
    • In large bowl, combine evaporated milk, pumpkin, sugar, chunky applesauce, molasses, egg whites, egg, ginger, cinnamon and nutmeg. Pour into the baked crust.
    • Increase oven temperature to 400 degrees. Bake for 35-40 minutes or until the center is set. d. Cool 20 minutes on wire rack. Remove side of pan.

Cut into 12 slices. Refrigerate leftovers.

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