Bailey’s Irish Cream Pumpkin Tart

Posted on Nov 18 2012 - 11:37am by Barry C. Parsons

Bailey’s Irish Cream Pumpkin Tart – an alternative to Thanksgiving pumpkin pie with a buttery graham crumb crust, less of the heavy filling and topped off with an Irish Cream infused whipped cream.

Bailey's Irish Cream Pumpkin Tart

Bailey’s Irish Cream Pumpkin Tart

This delicious tart is just in time to serve up for Thanksgiving for our American friends, who will be celebrating turkey day next week. I like pumpkin pie but I think I like this tart a little more. It uses about half the filling of a pumpkin pie and combines it with a graham crust instead of a pastry crust which I also love. The crowning glory of this simple easy tart is some simple Bailey’s Irish Cream infused whipped cream to make it extra indulgent. A perfect ending to Thanksgiving dinner or any Fall meal.

Bailey's Irish Cream Pumpkin Tart

Bailey’s Irish Cream Pumpkin Tart

Bailey's Irish Cream Pumpkin Tart
 
Prep time
Cook time
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Bailey's Irish Cream Pumpkin Tart - an alternative to pumpkin pie with a buttery graham crumb crust, less of the heavy filling and topped off with an Irish Cream infused whipped cream.
Author:
Recipe type: Dessert
Serves: 10 - 12 servings
Ingredients
For the crust
  • 2 cups graham cracker crumbs
  • ⅓ cup + 1 tbsp butter, melted
  • 2 tbsp sugar
For the filling
  • 2 cups of peeled raw pumpkin, diced. (To make the pumpkin puree. 1 cup canned can be substituted if you like.)
  • 1 cup of the roasted pumpkin puree (you can substitute canned)
  • ⅓ cup plus 2 tbsp brown sugar
  • ⅔ cup whipping cream
  • 2 medium eggs
  • pinch salt
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
For the Bailey's Whipped Cream
  • 2 cups whipping cream
  • 4 tbsp icing sugar (powdered sugar)
  • ½ cup Bailey’s Irish Cream Liqueur
  • pinch ground cloves
Instructions
To prepare the crust.
  1. Lightly grease an 11 inch, removable bottom tart pan. (You can use a 10 inch pie plate as a substitute if you don't have one.) Preheat oven to 350 degrees F.
  2. Mix together the cracker crumbs, butter an 2 tbsp sugar. Press the crumb mixture evenly into the bottom and sides of the greased tart pan.
To prepare the filling.
  1. Dice about 2 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and puree in a food processor until very smooth.
  2. Whisk together the pumpkin puree, brown sugar, ⅔ cup whipping cream, eggs, salt, cinnamon, nutmeg and cloves until well blended and smooth.
  3. Pour filling into the prepared graham shell.
  4. Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.
  5. Cool completely before serving with Bailey's Whipped Cream
To prepare the Bailey's Whipped Cream
  1. Combine the whipping cream, powdered sugar and Bailey's together in the bowl of an electric mixer. Beat together to firm peaks.
  2. Pipe onto the perimeter of the tart, spread over the entire surface of the tart or just serve on the side.

 

Bailey's Irish Cream Pumpkin Tart

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Annette
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This would be awesome with a crust made from ginger snap crumbs…I use a ginger snap crust for my pumpkin cheesecakes. Can we say “Yummy”!!!

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