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Topping
Preheat oven to 350°F. Place cookies in a resealable bag and crush into medium sized crumbs. In a medium bowl, combine cookie crumbs (about 1 ¾ c) and melted butter and stir to moisten. Press mixture inside a 9-inch tart pan with a removable bottom. Refrigerate 15 minutes. Bake in center of oven until set and fragrant, about 10 minutes. Cool to room temperature on a wire rack.
Lower oven temperature to 325°F. In a medium bowl, whisk together pumpkin puree, egg yolks, egg, pumpkin pie spice and salt until smooth. Set aside.
Warm butter in a small saucepan over medium heat. Whisk in brown sugar and cook until sugar melts and mixture is smooth and thick, about 1 minute. Add cream, reduce heat to low and whisk until smooth. Whisk in bourbon and vanilla.
Gradually add brown sugar mixture to pumpkin mixture and whisk until smooth. Pour into cooled tart shell. Bake 30 minutes, or until a toothpick comes out clean; center should jiggle slightly. Cool to room temperature on a wire rack. Refrigerate at least 2 hours.
Meanwhile, make topping. In a chilled bowl, beat cream on high to soft peaks. Add mascarpone, maple syrup and vanilla, and beat to firm peaks.
To serve, remove tart rim, generously spread cream over filling and dust lightly with pumpkin pie spice.
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Delicious
This was really awesome and such a difference to just ordinary pumpkin pie. I've made two of these now and about to make a third for Christmas dinner. Everyone that has eaten it has loved it! Very enjoyable and light dessert....a keeper!
Absolutely divine! Where has this recipe been all my life?! Thank you for this lovely creation!
This was delicious although there was too much butter in the crust, it was wet. I would make this again with 1/2 the butter.
I made this for Thanksgiving. It was so delicious! There was just a small piece left. The bourbon flavor blended in nicely. This will become a favorite.
I am a big pumpkin pie lover and this was the best recipe I have had. I love the whipped topping.
Made this for Thanksgiving. Everyone loved it. Will be making it every year at this time.
Excellent recipe! Turned out really well & a nice variation on the traditional pumpkin pie. So I have 11 inch removable tart pans which translates to 50% more area. This meant I used 8 oz gingersnap cookies & 8 tbsp melted butter for the crust. Increased pumpkin to 1 1/2 cups pumpkin, 3 large egg yolks (with 1 large egg), 1 1/2 tsp pumpkin pie spice, 1/3 tsp salt, 2-3 T butter, 8 T dark brown sugar, a "generous" 1/2 cup heavy cream. Baking time turned out to be the same. I did not make extra topping & we had plenty.
Great