Crust

• 1/3 cup rolled oats
• 1 cup crushed gingersnaps (20)
• 3 tablespoons margarine or butter melted
• 1/4 teaspoon cinnamon 

Cream Cheese Filling

• 16 ounces cream cheese
• 1/2 teaspoon vanilla extract  
• 1/3 cup sugar
• 1 tablespoon all-purpose flour
• 1 egg
• 2 tablespoons milk

Pumpkin Filling

• 1 cup canned pumpkin
• 1/3 cup firmly packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup milk 

Caramel Sauce

• 1/2 cup firmly packed brown sugar
• 1/4 cup corn syrup
• 2 tablespoons water
• 1 tablespoon margarine or butter
• 1/4 teaspoon vanilla extract  

Method

Preheat oven to 375°F. Lightly grease a 10" tart pan with a removable bottom. Set aside.

In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press into bottom and up the sides of the greased pan. Bake for 6 minutes or until set. Set aside.

In a large bowl, combine all cream cheese filling ingredients.  Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside.

In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well.  Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbleize them. Bake in preheated oven 3 for 25-30 minutes,  or until set. Cool 10 minutes on a wire rack.   Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time.

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.

Makes 10-12 servings.

Contributor:  pat ciesla

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