Absolutely delicious, flavorful and light, perfect for Thanksgiving dinner. My pan is not waterproof, so I baked it without the hot water bath. I needed to add about 10 more minutes to the baking and it did chill overnight. This pie is both extremely easy to make and excellent in flavor and texture.
Vanilla-Bourbon Pumpkin Tart
EllenDeller Posted: 11/27/09
marciac111 Posted: 12/03/09
This was OK. I had to add an extra tablespoon of butter to the crust to get it to stick together, but that was the only change I made. If you wrap the outside of the springform pan in aluminum foil, you can put it in the water bath and then the cooking time is accurate.
Carriees Posted: 12/16/09
I used a regular pie plate, and immersed in a water bath, and it worked great. We had rave reviews at Thanksgiving dinner, and for leftovers during the week!
KitchenMaster Posted: 11/30/09
The crust came out wonderful! However, following the recipe, it says to immerse the pan in water, in a roaster. Well, being a spring form pan (2 parts) the water seeped in and made the crust soggy. It was still edible, but next time I will transfer the crust to another baking dish before I fill it with filling and immerse it in water.
frenchfrydtater Posted: 12/27/09
I am the shortcut queen, and this wasn't for any special occasion other than a dessert craving. I used a ready-made graham cracker crust in one of those tinfoil pie plates. Otherwise I followed the recipe except for skimping a little on the bourbon in case my kids didn't like the taste. They proclaimed this the best pumpkin pie ever! Love it.
beingoofy Posted: 11/28/09
This recipe has an overwhelming flavor of bourbon so much so that it takes away from the entire depth of the pumpkin flavor. The crust was flavorful as I used cinnamon graham crackers from Trader Joe's. I would not make this recipe again.
raanders Posted: 11/19/09
The cream cheese and the pumpkin go wonderfully together. Everyone loved it! The fresh whipped cream on top really makes it.
abi123 Posted: 11/27/09
I made this for our thanksgiving feast and it was really good! I didn't make the whipped topping however so I think next time I would try that, and it took about 10 minutes longer to bake than the recipe says. 1/8 of the pie is a pretty hefty serving size too so it's worth it!
Susan00 Posted: 11/21/09
I haven't made this yet, but I tested my springform pan and it is not water tight, so watch out. I guess I'll just try to bake it without the water.
baseballmom Posted: 10/21/10
Just wanted to give some advice about the water bath and springform pan issue. You can wrap your springform in heavy foil all around and up the sides. It keeps the water from seeping in during baking.
juliarm Posted: 11/23/12
Excellent! I baked it in a tart pan with a removable bottom. So it didn't bake in a water bath and 10 min added to the time. Wonderful. Easy. Makes a great presentation. This has been added to the regulars.
Jnowaski Posted: 11/30/12
I completely agree with the other review that this pie was overwhelmed by the bourbon flavor. I brought this to a Thanksgiving dinner and is was not well received. My husband didn't even like it and he likes most things. I would not make this again.