Vanilla-Bourbon Pumpkin Tart

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 14.1g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 6.4g
  • Carbohydrate: 32.2g
  • Fiber: 2.7g
  • Cholesterol: 90mg
  • Iron: 1.1mg
  • Sodium: 356mg
  • Calcium: 54mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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