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 Time40minutes
Cook Time25minutes
Total Time1hour5minutes
Servings12servings
AuthorBarry C. Parsons
Ingredients
For the crust
2cupsgraham cracker crumbs
1/3cup+ 1 tbsp buttermelted
2tbspsugar
For the filling
2cupsof peeled raw pumpkindiced. (To make the pumpkin puree. 1 cup canned can be substituted if you like.)
1cupof the roasted pumpkin pureeyou can substitute 1 cup of canned pumpkin
1/3cupplus 2 tbsp brown sugar
2/3cupwhipping cream
2medium eggs
pinchsalt
1tspcinnamon
1/4tspground nutmeg
pinchground cloves
For the Bailey's Whipped Cream
2cupswhipping cream
4tbspicing sugarpowdered sugar
½cupBailey’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.