Reviewed: Dec. 13, 2011

I followed the recipe to a T, opting to stick to the one packet of gelatin. It was certainly soft -- a bit custard-like -- but solidified enough that I was able to slice it up 16 ways handily. This is my first try at "Bavarian cream" so I'm not sure what I was aiming for, but I was nervous that another packet of gelatin would make it too Jello-jiggly. When I asked my husband whether I should pop it in the freezer he told me "no" ... both times I asked. He liked the texture. At any rate, the pie was a huge hit at the office Christmas party, even after an enormous buffet lunch, and the only thing eaten in its entirety! Thanks for a great recipe.

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Reviewer:

Taryn

Reviewed: Dec. 4, 2011

not so impressed. mine turned out to be a pudding on top of crumb crust. I am glad I used a graham cracker crust as that was the sweetest thing about it.

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Reviewer:

Molly Curtis

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Reviewed: Nov. 25, 2011

This was a show stopper at Thanksgiving. All the lovely pumpkin flavor with a nice, light texture. 2 notes: (1) I had a lot of leftover filling. I wish I had extra crust and could have made some small tarts or something. (2) Be careful not to overwhip the heavy cream. I did, it still tasted great, it was just hard to fold in the filling. I would recommend whipping to soft peaks.

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Reviewer:

SciCook

Reviewed: Nov. 24, 2011

This pie definitely took a lot longer to put together than expected! I had a problem getting it to set, so I added an extra gelatin...what a difference!!!! Turned out great after ALL that hard work. If you like creamy this is the pie for you! I personally thought the spice amounts were good, the whip cream balances it out. Very good pie.

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Reviewer:

Cookie78

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Reviewed: Nov. 23, 2011

I replaced the light cream and the milk with reduced-fat buttermilk. I am still amazed by how fast this was eaten!

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Reviewer:

DamnSwank

Cooking Level: Intermediate

Living In: Oakland, California, USA

Reviewed: Nov. 23, 2011

Sticking to this exact recipe left my tart a tad runny and way way too much filling left over, it felt wasteful. The spice is very spicy, but very tasty.

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Reviewer:

ColeyMarie

Reviewed: Nov. 8, 2011

I haven't made this yet, so my rating is irrelevant. But it sure sounds good! What I am wondering, is how important is the alcohol.. whiskey or rum as some people put? I have some that can't have alcohol so I'm wondering if the tart can be made successfully without it? Thanks

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Reviewer:

Luvinlife

Reviewed: Oct. 17, 2011

I doubled the recipe. It filled two deep dish pie shells and I had enough left over to fill a 1.5 qt casserole dish. It was very good.

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Reviewer:

WCMOM

Reviewed: Nov. 19, 2010

This is delicious but I wouldn't recommend it for in inexperienced cook. It took a long time to put together and used much more equipment (bowls, mixers, spatulas, sauce pans, etc.) than a less complicated recipe might require. That aside, it's a mighty fine tart. Note: the recipe doesn't specify this, but I used a 9" tart pan with removable rim, about 1.5 inches high. Good thing I did too. A "normal" tart pan would have been too shallow given the quantity of filling.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

Reviewed: Nov. 18, 2010

I added too much rum, otherwise, I think it would have been better. It was light, not sure if I would make again though-just didn't knock my socks off.

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