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

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
3 hrs
total:
3 hrs 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.

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  • Pour the cold water into a small bowl and sprinkle gelatin over to soften.

  • 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.

  • 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.

  • Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

Nutrition Facts

290 calories; protein 4g 8% DV; carbohydrates 28.5g 9% DV; fat 17.1g 26% DV; cholesterol 115mg 38% DV; sodium 274.9mg 11% DV. Full Nutrition

Reviews (19)

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Most helpful positive review

Rating: 4 stars
11/22/2010
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. Read More
(56)

Most helpful critical review

Rating: 3 stars
11/23/2010
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. Read More
(9)
21 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/22/2010
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. Read More
(56)
Rating: 5 stars
11/16/2010
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! Read More
(43)
Rating: 5 stars
11/04/2009
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. Read More
(28)
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Rating: 4 stars
01/18/2009
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! Read More
(13)
Rating: 4 stars
10/17/2011
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. Read More
(12)
Rating: 3 stars
11/23/2010
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. Read More
(9)
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Rating: 5 stars
11/25/2011
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. Read More
(7)
Rating: 5 stars
11/24/2011
I replaced the light cream and the milk with reduced-fat buttermilk. I am still amazed by how fast this was eaten! Read More
(4)
Rating: 2 stars
12/05/2011
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. Read More
(4)