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Categories:
breadcrumbs crunchy breakfast sugar ground cinnamon ground nutmeg natural applesauce margarine egg milk solid-pack sugar chunky applesauce molasses egg ground ginger ground cinnamon ground nutmeg frozen whipped topping
Viewed: 39 - Published at: 4 years agoIngredients
- 1 cup plain breadcrumbs
- 1 cup crunchy breakfast cereal (I used Kroger Honey Crisp Medley without Almonds)
- 12 cup sugar
- 12 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 14 cup natural applesauce
- 2 tablespoons margarine, melted
- 1 egg white
- 12 ounces evaporated skim milk
- 1 12 cups solid-pack pumpkin
- 23 cup sugar
- 12 cup chunky applesauce
- 13 cup molasses (I didn't have molasses so used a combination of honey and Agave nector)
- 1 egg
- 12 teaspoon ground ginger
- 12 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- frozen whipped topping
Method
- Preheat oven to 375.
- Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
- Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
- Add the apple sauce, margarine and egg white and mix until moistened.
- Press this into the bottom of the pan.
- Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
- In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg.
- Add the milk, mix well and pour into crust.
- Carefully place into oven and increase oven temp to 400.
- Bake 35 to 40 minutes until set - I use the toothpick method.
- Cool about 20 minutes or more before slicing.
- Top with whipped topping.
