*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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!
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.