Pumpkin Bavarian Cream Tart Recipe
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Pumpkin Bavarian Cream Tart

By: RMcKee  
"This is my Aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 110 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
3 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 cup light cream
  • 1/4 cup milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup cold water
  • 1 (.25 ounce) package unflavored gelatin
  • 4 egg yolks
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons Scotch whiskey
  • 1 cup heavy cream
  • 1 (9 inch) baked pastry shell

Directions

  1. Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
  2. Pour the cold water into a small bowl and sprinkle gelatin over to soften.
  3. Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
  4. Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
  5. Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 327 | Total Fat: 21g | Cholesterol: 129mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2009 by sueb 
I used 2 eggs instead of 4 yolks. I thought it would firm up, but instead I needed to freeze... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by rae Supporting Member (Click to learn more about Supporting Membership)
This is a tasty pie. Don't worry about getting the whipped cream completely worked in. Its... MORE

 
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