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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.
Course Dessert
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Author Barry C. Parsons

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.

  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, 2/3 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.