Pumpkin Bavarian Cream Tart

Pumpkin Bavarian Cream Tart

RMcKee 0

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


3 h 40 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 18 Ratings


This is delicious but I wouldn't recommend it for in inexperienced cook. It took a long time to put together and used much more equipment (bowls, mixers, spatulas, sauce pans, etc.) than a less ...

Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the...

This is a tasty pie. Don't worry about getting the whipped cream completely worked in. Its nice to get a little bit of it in with the pie. Makes a ton of filling. I fill up a deep dish pie shel...

I used 2 eggs instead of 4 yolks. I thought it would firm up, but instead I needed to freeze it to get a decent slice. Next time, I will use 2 env. gelatin! Great taste, just a little disappo...

I doubled the recipe. It filled two deep dish pie shells and I had enough left over to fill a 1.5 qt casserole dish. It was very good.

I added too much rum, otherwise, I think it would have been better. It was light, not sure if I would make again though-just didn't knock my socks off.

This was a show stopper at Thanksgiving. All the lovely pumpkin flavor with a nice, light texture. 2 notes: (1) I had a lot of leftover filling. I wish I had extra crust and could have made...

not so impressed. mine turned out to be a pudding on top of crumb crust. I am glad I used a graham cracker crust as that was the sweetest thing about it.

I replaced the light cream and the milk with reduced-fat buttermilk. I am still amazed by how fast this was eaten!