1 (9 inch) refrigerated unbaked pie crust
1 (8 oz.) container soft style cream cheese with honey or plain soft style cream cheese
1/3 c. raisins
1 beaten egg yolk
1 c. canned pumpkin
1 (5 oz.) can evaporated milk (2/3 c.)
1/3 c. sugar
3 egg whites
1 1/2 tsp. pumpkin pie spice
1/2 c. finely chopped pecans or walnuts
Whipped cream (optional)

Let pie crust come to room temperature and preheat a baking sheet in a 375 degree oven. In a small mixing bowl stir together cream cheese, raisins, and egg yolk; set aside. In a medium mixing bowl combine pumpkin, evaporated milk sugar, egg whites, and pumpkin pie spice.

Ease pie crust into a 10 inch tart or quiche pan. Press edges of pie crust against edges. Sprinkle nuts over pastry. Carefully spoon cream cheese mixture evenly atop nut layer in pie crust. Pour pumpkin mixture atop cream cheese layer.

Place tart on the preheated baking sheet; bake at 375 degrees for 30-35 minutes or until knife inserted comes out clean. Cool on a wire rack. Cover and chill, up to 2 days. (Or wrap in freezer wrap; seal and freeze up to 3 months. To serve, thaw tart, loosely covered, for 24 hours in the refrigerator.) To serve, if using a tart pan with a removable bottom, remove outer rim of pan and carefully lift tart from pan bottom with a large spatula; slice onto a serving platter. Spoon whipped cream atop pie; sprinkle with chopped nuts. 8 servings.