Pumpkin Bavarian Cream Tart

4.2
(21)
19 Reviews
8 Photos

This is my aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!

Submitted by RMcKee
Updated on August 27, 2024
closeup of a slice of Pumpkin Bavarian Cream Tart garnished with a rosette of whipped cream on a green plate with the rest of the pie in the background
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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
3 hrs
Total Time:
3 hrs 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 (15 ounce) can pumpkin puree

  • 1 cup light cream

  • ¼ cup milk

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt

  • ¼ cup white sugar

  • ¼ cup cold water

  • 1 (.25 ounce) package unflavored gelatin

  • 4 egg yolks

  • ½ cup white sugar

  • 1 teaspoon vanilla extract

  • 3 tablespoons Scotch whiskey

  • 1 cup heavy cream

  • 1 (9 inch) baked pastry shell

Directions

  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.

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

  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.

  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.

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

    closeup of a Pumpkin Bavarian Cream Tart garnished with rosettes of whipped cream dusted with fresh nutmeg

    Frances C
29 home cooks made it!

Nutrition Facts (per serving)

290 Calories
17g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 290
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 115mg 38%
Sodium 275mg 12%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 6%
Total Sugars 17g
Protein 4g 8%
Vitamin C 2mg 2%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.