adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Bavarian Cream Tart
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
220 minutes
Spiced pumpkin mousse with gelatin in a cozy pie/tart - perfect for fall & winter.
Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1 cup light cream
  • 0.25 cup milk
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.25 cup white sugar
  • 0.25 cup cold water
  • 4 egg yolks
  • 0.5 cup white sugar
  • 3 tablespoons Scotch whiskey
  • 1 cup heavy cream
  • 1 (9 inch) baked pastry shell
Instructions:
  • In a blender, combine pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup sugar. Blend until smooth.
  • In a small bowl, pour in the cold water and gently sprinkle the gelatin on top to soften.
  • In a large saucepan, whisk together egg yolks and the remaining 1/2 cup of sugar until thick and pale using a hand mixer, about 5 minutes. Add the blended pumpkin puree and gently heat over low heat, stirring until hot with small bubbles forming. Avoid boiling. Transfer the pumpkin mixture to a large bowl and mix in vanilla, whiskey, and gelatin. Chill in the refrigerator until slightly set, approximately 20 minutes.
  • Whip the heavy cream using a hand mixer in a large bowl. Gently fold 1/3 of the whipped cream into the cooled pumpkin mixture using a rubber spatula or wire whisk. Gradually incorporate the remaining cream by gently folding until fully mixed.
  • Transfer the mixture into the pastry shell and refrigerate for 2 to 3 hours until it firms up. Top with extra whipped cream for an added touch, if preferred.

Similar Recipes