Wednesday, December 1, 2010

Vanilla-Bourbon Pumpkin Tart - Holiday Dinner Party with the Cooking Light Virtual Supper Club

Vanilla Bourbon Pumpkin Tart

It's holiday time.  Time for dinner parties and get-togethers.  How about a Holiday Dinner Party, Cooking Light style?  This month the Cooking Light Virtual Supper Club got together to celebrate the season.  I made dessert.  Basically a pumpkin pie but kicked up a couple of notches.  The bourbon, spices and cream cheese gave it really good flavor.  A special dessert for a special time of year.  Here is the rest of our menu:

Sandi (Whistlestop Cafe Cooking) - Turkey Scallopine with Apricots and Ginger
Helene (La Cuisine d'Helene) - Creamy Artichokes
Mary Ann (Meet Me in the Kitchen) - Cauliflower Caviar with Frizzled Prosciutto
Val (More Than Burnt Toast) - Wild Rice Dressing with Chestnuts & Cranberries
Jamie (Mom's Cooking Club) - Vanilla Bourbon Pumpkin Tart

Click on each blog's link to see more details of the other recipes.

Vanilla-Bourbon Pumpkin Tart
Recipe by Cooking Light



3/4 cup graham cracker crumbs (about 5 cookie sheets)
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
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 (15-ounce) can unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Remaining ingredients:

1/3 cup cold heavy cream
2 teaspoons powdered sugar


1. Preheat oven to 350°.

2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.

3. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 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. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

Pumpkin Tart


Mom's Cooking Club Lesson:  This tart is made in a springform pan in a hot water bath.  The hot water bath is used to keep the tart from cracking.  If you use the water bath method make sure you wrap aluminum foil tightly around the bottom and sides of the springform pan.  You don't want any water to seep in.


bellini valli said...

This is a lovely way to celebrate the season Jamie. Thanks for bringing it to out virtual supper!

Jersey Girl Cooks said...

This looks like one yummy pie!

Mary Ann said...

I adore pumpkin pie, so I am sure I would love this delicious looking tart. I am so glad you enjoyed it!

Helene said...

What a nice change to use pumpkin. Great dessert to complement our menu.

Sandi @the WhistleStop Cafe said...

Yum! I am amazed that this is a 'cooking light' recipe... It doesn't look light to me.
Maybe that's why I like it :-)

Lisa said...

I love the idea of a kicked up version of pumpkin pie. It looks like yours came out just right. By the way, I'm holding a giveaway on my blog for Orglamix Organic makeup and you're welcome to come by and enter.

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