Vanilla-Bourbon Pumpkin Tart

Vanilla-Bourbon Pumpkin Tart Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.

Yield:

8 servings (serving size: 1 wedge and about 1 tablespoon whipped cream)

Recipe from

Nutritional Information

Calories 284
Fat 14.1 g
Satfat 7.8 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 6.4 g
Carbohydrate 32.2 g
Fiber 2.7 g
Cholesterol 90 mg
Iron 1.1 mg
Sodium 356 mg
Calcium 54 mg

Ingredients

Crust:
3/4 cup graham cracker crumbs (about 5 cookie sheets)
1 tablespoon finely chopped pecans
1 teaspoon granulated sugar
1 tablespoon butter, melted
Cooking spray
Filling:
1 cup (8 ounces) 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 (15-ounce) can unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Remaining ingredients:
1/3 cup cold heavy cream
2 teaspoons powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.

3. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

Note:

Bill and Cheryl Jamison,

November 2009
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