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Satisfy your sweet tooth with pumpktart accented by vanillbourbon.  |  PhoCourtesy Cooking Light’s 'The New Way Cook Light'

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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3/4 cup graham cracker crumbs

1 tablespoon finely chopped pecans

1 teaspoon granulated sugar

1 tablespoon butter, melted

Cooking spray


1 cup (8 ounces)

1/3 -less-fat cream cheese, softened

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

¼ teaspoon ground

1/3 teaspoon ground allspice


½ cup frozen fat-free whipped topping, thawed

Preheat oven to 350 degrees.

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

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