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.
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. Made with home canned or store bought pumpkin puree, this can be a delicious Sunday dinner dessert at any time of the year.
Like this Bailey’s Irish Cream Pumpkin Tart recipe?
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If you like this recipe or if you’d like an alternative chocolate dessert for Thanksgiving, you may also want to try our Chocolate Stout Cake!
- 2 cups graham cracker crumbs
- 1/3 cup + 1 tbsp butter melted
- 2 tbsp sugar
- 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 1 cup of canned pumpkin
- 1/3 cup plus 2 tbsp brown sugar
- 2/3 cup whipping cream
- 2 medium eggs
- pinch salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- pinch ground cloves
- 2 cups whipping cream
- 4 tbsp icing sugar powdered sugar
- ½ cup Bailey’s Irish Cream Liqueur
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.
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.
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.
Whisk together the pumpkin puree, brown sugar, 2/3 cup whipping cream, eggs, salt, cinnamon, nutmeg and cloves until well blended and smooth.
Pour filling into the prepared graham shell.
Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.
Cool completely before serving with Bailey's Whipped Cream
Combine the whipping cream, powdered sugar and Bailey's together in the bowl of an electric mixer. Beat together to firm peaks.
Pipe onto the perimeter of the tart, spread over the entire surface of the tart or just serve on the side.
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