Vanilla-Bourbon Pumpkin Tart
- Crust:
- 3/4 cup graham cracker crumbs (about 5 cookie sheets)
- 1 tablespoon finely chopped pecans
- 1 teaspoon granulated sugar
- 1 tablespoon butter, melted
- Cooking spray
- Filling:
- 1 cup (8 ounces) 1/3-less-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 (15-ounce) can unsweetened pumpkin
- 2 large eggs
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Remaining ingredients:
- 1/3 cup cold heavy cream
- 2 teaspoons powdered sugar
- Preheat oven to 350u0b0.
- To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 8 minutes or until lightly browned; cool on a wire rack.
- To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350u0b0 for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.
crust, graham cracker crumbs, pecans, sugar, butter, cooking spray, filling, cream cheese, granulated sugar, brown sugar, pumpkin, eggs, bourbon, vanilla, salt, ground cinnamon, ground nutmeg, ground allspice, remaining ingredients, cold heavy cream, powdered sugar
Taken from www.myrecipes.com/recipe/vanilla-bourbon-pumpkin-tart (may not work)