Pumpkin Bavarian Cream Tart

A delicately spiced pumpkin mousse is stabilized with gelatin in a prebaked pie crust or tart shell in this lovely fall and winter dessert.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 290 Calories

Ingredients

• 1 teaspoon vanilla extract
• 4 egg yolks
• 1 cup heavy cream
• 1 cup light cream
• 1 (15 ounce) can pumpkin puree
• 1 (.25 ounce) package unflavored gelatin
• 3 tablespoons Scotch whiskey
• 1 (9 inch) baked pastry shell
• 0.25 cup milk
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.25 cup white sugar
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.25 cup cold water

Recipe Instructions

Step 1

Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.

Step 2

Pour the cold water into a small bowl and sprinkle gelatin over to soften.

Step 3

Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.

Step 4

Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.

Step 5

Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.