Cranberry Bog Pumpkin Tart

A mixture of pumpkin, vanilla yogurt and spices (including ground red pepper and a vanilla bean) is combined with unflavored gelatin and poured into a crust made of crushed cereals and black walnuts. The pumpkin mixture is dotted with whole cranberry sauce to resemble a cranberry bog.

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Ingredients:

• CRUST:
• Nonstick cooking spray    
• 2 cups Cheerios cereal
• 2 cups Cinnamon Toast Crunch cereal
• 2 oz black walnuts (about 1/3 cup)
• 1/4 cup firmly packed dark brown sugar
• 6 tablespoons of melted unsalted butter
• FILLING:
• 1 1/4 cups canned pumpkin
• 1, 6 oz. container vanilla yogurt, custard-style
• 1 teaspoon pumpkin pie spice
• Dash cayenne pepper (about 1/8 tsp.)
• 1/2 cup granulated sugar
• 1 envelope unflavored gelantin
• 1 cup water
• 1 whole vanilla bean
• 3/4 cup whole cranberry sauce
• Whipped cream

Method

Preheat oven to 375 degrees. Spray a 9-inch springform pan with cooking spray. Empty Cheerios, Cinnamon Toast Crunch, black walnuts and brown sugar into a food processor and turn on for 15 to 20 seconds. Crumbs should resemble graham cracker crumbs. Gradually pour melted butter into crumb mixture and pulse 10 times until mixture looks wet. Press into bottom of springform pan and 3/4-inch up the sides. Bake in middle rack of oven for 10 to 15 minutes or until crust is a golden brown and firm to the touch. Cool completely. In a medium bowl, combine pumpkin, yogurt and spices until creamy. Place sugar and gelatin in a separate bowl and stir. Measure water in small sauce pan. Split open and scrape vanilla bean into water. Bring to a boil with vanilla bean in pot. Pour boiling water and vanilla bean into sugar-gelatin bowl. Stir for five minutes. Remove bean and empty into pumpkin-spice mixture. Blend until all batter is an even consistency. Place in refrigerator for 15 minutes. Pour chilled mixture into cooled crust. Float (like in a bog!) small spoonfuls of cranberry sauce in a random pattern on top of batter. Place in refrigerator at least 3 hours. When ready to serve, run a paring knife around inside edge of pan to loosen crust. Serve with a dollop of whipped cream on the side.

Notes: Crust needs to be cooled completely before filling. Have the kids measure out the cereal in crust! If bring to a party, note use of black walnuts on a card in front of tart. Some people are allergic to nuts, especially black walnuts.

Number of servings: 8

Submitted By: Dennis W
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