Banilla-Bourbon Pumpkin Tart - Cooking Light 11/2009

Submitted by pewpew1982

"From Cooking Light Nov 2009 Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream. Note - can be chilled overnight."

 

• Ready In: 5hrs 43mins
• Ingredients: 18
• Serves: 8

ingredients

• Crust

• 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

• Filling

• 1 cup reduced-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

directions

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.
4. 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.