November 23, 2016

Bourbon-Vanilla Pumpkin Tart


Traditional pumpkin pie can get kind of boring.  It is a delicious pie, but sometimes you need to jazz things up a bit.  This Bourbon-Vanilla Pumpkin Tart is the perfect dessert for Thanksgiving and will be the star of the sweets table.  Even family members that do not care for pumpkin pie will rave about this tart.  I need to also mention how easy it is to prepare...It is near foolproof!



INGREDIENTS

Tart Filling
8 oz Reduced fat cream cheese, softened
1/2 C Sugar (Or Stevia)
1/4 C Brown Sugar
1, 15 oz Can pumpkin (not pumpkin pie filling, just pumpkin)
2 Eggs
3 Tablespoon Bourbon
1 Tablespoon Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
pinch of salt

Crust
1 Sleeve cinnamon graham cracker crumbs
2 Tablespoons pecans, finely chopped
3 Tablespoons butter, melted

Topping
1 and 1/3 Cup Heavy Whipping Cream
2 Tablespoons Maple Extract
2 Tablespoons Confectioner's Sugar




METHOD

1. Preheat oven to 350

2. Prepare crust by putting the graham crackers and pecans into food processor and pulse until fine crumbs.  Add in melted butter and pulse until combined.  Pour into tart pan and begin pressing into form.  Bake for 8 minutes, then set aside.


3. Prepare filling by creaming the cream cheese and both sugars together with mixer.  Beat until smooth, then add the pumpkin and eggs.  Add Bourbon and remaining 5 ingredients and mix until well combined.  Pour pumpkin filling into tart pan and spread out evenly.  Bake at 350 for 40 minutes.  Your tart should not jiggle in the middle when sides are tapped if done after 40 minutes.  Let tart cool on wire rack completely before placing in the fridge for 3 hours.

*It is important that you use good quality bourbon and vanilla to give the tart the proper depth of flavor.



4. When ready to serve combine whipping cream, maple extract and sugar and beat on high until stiff peaks form.  Carefully scoop whipped cream and pile on top of tart.  Spread gently to cover most of tart, leaving a ring of exposed pumpkin around the outside so people know what kind of tart it is.



This tart comes off very high-falutin' and fancy, yet it is super simple.  I am not exaggerating when I say this is one of the best desserts I have ever put in my mouth.  I really hope y'all try this recipe!!


*Recipe adapted from Cooking Light

Chelsea Signature

3 comments:

B @ The Sequin Notebook said...

Wow, this sounds amazing - love this fall flavors! Stopping by from the Recipe Swap :)

Emily said...

I've never tried anything like this but it sounds really yum. Perfect for the Fall!

Kate at Green Fashionista said...

This looks amazing! Perfect for fall, pinning :)