VANILLA-BOURBON PUMPKIN TART
November 26, 2012 5:34PM
Satisfy your sweet tooth with a pumpkin tart accented by vanilla and bourbon. | Photo Courtesy Cooking Light’s "The New Way to Cook Light"
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Updated: December 18, 2012 11:05AM
MAKES 8 SERVINGS
Crust: 3/4 cup graham cracker crumbs 1 tablespoon finely chopped pecans 1 teaspoon granulated sugar 1 tablespoon butter, melted Cooking spray Filling: 1 cup (8 ounces) ½ cup granulated sugar ¼ cup packed light brown sugar 1 (15-ounce) can unsweetened pumpkin 2 large eggs 2 tablespoons bourbon 2 teaspoons vanilla extract ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Topping: ½ cup frozen fat-free whipped topping, thawed
To prepare crust: Combine first 3 ingredients in bowl. Drizzle butter over crumb mixture; stir with fork. Firmly press into bottom and 1 inch up sides of 9-inch springform pan coated with cooking spray. Bake for 8 minutes or until lightly browned; cool on a wire rack.
To prepare filling: Place cream cheese, ½ cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed.
Add bourbon and next 5 ingredients (through allspice); beat 1 minute or until combined. Pour cream cheese mixture into prepared pan. Important: Wrap foil around springform pan to make sure water doesn’t sneak in from water bath. Place springform pan in a large roasting pan; add hot water to roasting pan to depth of 1 inch. Bake 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Serve with whipped topping.
From Cooking Light’s
The New Way to Cook Light
