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Pumpkin Cream Tart

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
220 min
SERVINGS
10 servings
Dessert
Pumpkin Cream Tart
Ingredients
  • 1 (15 ounce) can pumpkin puree
  • 1 cup light cream
  • 1/4 cup milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup cold water
  • 1 (.25 ounce) package unflavored gelatin
  • 4 egg yolks
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons Scotch whiskey
  • 1 cup heavy cream
  • 1 (9 inch) baked pastry shell
Instructions
1
Begin by blending together the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, and cloves in a blender until you achieve a smooth consistency.
2
Next, prepare the gelatin by sprinkling it into a small bowl and adding cold water to soften it.
3
Then, combine the egg yolks with the remaining 1/2 cup of sugar in a large saucepan and use a hand mixer to beat them until they become thick, pale, and doubled in volume - approximately 5 minutes.
4
Mix the blended pumpkin puree into the egg yolk mixture and heat it gently over low heat, stirring constantly, until the mixture reaches a hot temperature with small bubbles forming on its surface. Be careful not to boil.
5
Spoon the pumpkin mixture into a large bowl and stir in the vanilla extract, whiskey, and softened gelatin. Refrigerate the mixture until it begins to set - around 20 minutes.
6
In a separate bowl, use a hand mixer to whip the heavy cream until it becomes stiff and holds its shape.
7
Fold 1/3 of the whipped cream into the cooled pumpkin mixture using a rubber spatula or wire whisk, gently running it through the center of the bowl and around its sides until fully incorporated.
8
Add the remaining cream to the pumpkin mixture, folding just until it is fully combined.
9
Pour the mixture into a prepared pastry shell and chill in the refrigerator until set - approximately 2 or 3 hours.
10
Garnish with additional whipped cream, if desired.