Pumpkin Bavarian Cream Tart Recipe - Allrecipes.com
Pumpkin Bavarian Cream Tart Recipe
  • READY IN 3+ hrs

Pumpkin Bavarian Cream Tart

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    3 hrs 40 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 22, 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.

Most Helpful Critical Review
Nov 23, 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.


18 Ratings

Nov 16, 2010

Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze!

Nov 04, 2009

This is a tasty pie. Don't worry about getting the whipped cream completely worked in. Its nice to get a little bit of it in with the pie. Makes a ton of filling. I fill up a deep dish pie shell and still had about a cup of extra filling. I just put it in a bowl. Still yummy. Thanks for the recipe.

Jan 18, 2009

I used 2 eggs instead of 4 yolks. I thought it would firm up, but instead I needed to freeze it to get a decent slice. Next time, I will use 2 env. gelatin! Great taste, just a little disappointed with texture!

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.

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.

Dec 04, 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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Pumpkin Creme Brulee

Watch Chef John make the perfect holiday dessert.

How to Make Pumpkin Ice Cream

Learn tricks for making perfect homemade pumpkin ice cream.

Best Pumpkin Pie Ever

Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States