ORANGE PUMPKIN TART

1 1/2 cups flour
1 cup Quaker Oats (Quick or Old-Fashioned, uncooked) divided use
1 cup plus 2 tablespoons sugar, divided use
3/4 cup (1 1/2 sticks) margarine
2 tablespoons water
1 (16 ounce) can (1 3/4 cups) solid pack pumpkin puree
1 egg white
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
2 teaspoons orange juice
1/2 teaspoon grated orange peel

Heat oven to 400 degrees F.

Combine flour, 3/4 cup oats and 1/2 cup sugar; cut in margarine until crumbly. Reserve 3/4 cup mixture.

Mix remainder with water until moistened. Divide into parts; press each onto cookie sheet to form a 12 x 5-inch tart.

Combine pumpkin, egg white, 1/2 cup sugar and spice. Spread over tarts. Top with combined 1/4 cup oats, 2 tablespoons sugar and reserved oat mixture.

Bake 25 minutes or until golden. Cool. Drizzle with combined remaining ingredients. Refrigerate leftovers.

Makes 12 servings
From: Recipelink.com
Source: Recipe pamphlet: Quaker Oats Do It Right Cookbook, The Quaker Oats Company, not dated