Banilla-Bourbon Pumpkin Tart - Cooking Light 11/2009 |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 8 |
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From Cooking Light Nov 2009 Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream. Note - can be chilled overnight. Ingredients:
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 |
1 cup reduced-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 |
1/3 cup cold heavy cream |
2 teaspoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. 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 350° for 8 minutes or until lightly browned; cool on a wire rack.
3. 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.
4. 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 350° 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.
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