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
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 Graham cracker crust compliments this recipe beautifully.
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.
Bailey’s Irish Cream Pumpkin Tart
Originally published Nov 2012. Updated Nov 2020.
Want something totally different for Thanksgiving?
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!
Chocolate Stout Cake with Irish Cream Truffle Filling & Chocolate Whisky Glaze
Like this Bailey’s Irish Cream Pumpkin Tart recipe?
You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Bailey’s Irish Cream Pumpkin Tart
Bailey's Irish Cream Pumpkin Tart
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.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 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 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
For the Bailey's Whipped Cream
- 2 cups whipping cream
- 4 tbsp icing sugar, powdered sugar
- ½ cup Bailey’s Irish Cream Liqueur
Instructions
To prepare the crust.
- 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.
To prepare the filling.
- 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
To prepare the 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.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 344Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 91mgSodium 104mgCarbohydrates 28gFiber 1gSugar 20gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Luci
Friday 7th of October 2022
Hi for your Bailey Irish cream pumpkin with Is Graham cracker cost. Can I use 2 cups of pumpkin puree instead of fresh pumpkin. The way you have it in your recipe it's 2 cups of fresh pumpkin and then another cup of canned pumpkin So I'm a little confused
Marie
Wednesday 5th of October 2022
This recipe looks yummy. But I'm a bit confused about the pumpkin required. In line 1 of the filling recipe I think the words in brackets refers to the 2nd line? Or is one cup canned pumpkin all that is needed in total. Please advise?
Janice Lukas
Wednesday 18th of November 2020
The instructions. 1/3 cup of WHAT?
Austin Hawley
Friday 9th of October 2020
Not sure how much pumpkin is used.Could you clarify, 2 cups of pumpkin filling?
8 Reasons you should Thank Ireland for Thanksgiving - TheIrishStore
Friday 26th of June 2020
[…] is an Irish liqueur that tastes a little bit like heaven. Add to pumpkin tart for an indulgent after-dinner […]