Why Make This Recipe
Bailey's Irish Cream Pumpkin Tart is a delightful dessert that beautifully combines the rich flavors of pumpkin and the creamy essence of Bailey’s Irish Cream. This recipe is perfect for autumn celebrations, holidays, or simply as a treat to enjoy on a cozy evening. With its delicious taste and smooth texture, this tart will surely impress your friends and family!
How to Make Bailey's Irish Cream Pumpkin Tart
Ingredients
- 2 cups of peeled raw pumpkin, diced (To make the pumpkin puree. 1 cup canned can be substituted if you like.)
- 1 cup of roasted pumpkin puree (you can substitute with 1 cup of canned pumpkin)
- ⅓ cup plus 2 tablespoon brown sugar
- ⅔ cup whipping cream
- 2 medium eggs
- Pinch of salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 2 cups graham cracker crumbs
- ⅓ cup + 1 tablespoon butter, melted
- 2 tablespoon sugar
- 2 cups whipping cream (for topping)
- 4 tablespoon icing sugar, powdered sugar
- ½ cup Bailey’s Irish Cream Liqueur
Directions
- Lightly grease an 11-inch, removable bottom tart pan. If you don't have one, you can use a 10-inch pie plate.
- Preheat the oven to 350 degrees F.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoon of sugar. Press the mixture evenly into the bottom and sides of the greased tart pan.
- Dice about 2 cups of peeled raw pumpkin and roast it on a parchment-lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork-tender. Let it cool completely, then puree in a food processor until very smooth.
- In a bowl, whisk together the pumpkin puree, brown sugar, ⅔ cup of whipping cream, eggs, salt, cinnamon, nutmeg, and cloves until well blended and smooth.
- Pour the filling into the prepared graham cracker shell.
- Bake at 350 degrees F for about 25 minutes, until the center jiggles a little but is set.
- Let it cool completely before serving with Bailey's Whipped Cream.
- For the whipped cream, combine the whipping cream, powdered sugar, and Bailey's in the bowl of an electric mixer. Beat until firm peaks form.
- Pipe the whipped cream onto the perimeter of the tart, spread it over the entire surface, or serve it on the side.
How to Serve Bailey's Irish Cream Pumpkin Tart
Serve the tart chilled or at room temperature with a generous topping of Bailey's whipped cream. You can add a sprinkle of cinnamon or nutmeg on top for an extra touch. This dessert is perfect for gatherings, family dinners, or any occasion where you wish to impress with a delicious treat!
How to Store Bailey's Irish Cream Pumpkin Tart
Store any leftovers in the refrigerator. Keep the tart covered to protect it from drying out. It is best enjoyed within a few days but can last up to a week in the refrigerator.
Tips to Make Bailey's Irish Cream Pumpkin Tart
- For an even creamier filling, use homemade pumpkin puree.
- Make sure the tart is completely cooled before serving; this will help it to set properly.
- You can adjust the spices to your liking—add more cinnamon or nutmeg if you prefer a spicier flavor.
Variation
If you want a different flavor, try adding a splash of vanilla extract to the filling for a subtle twist. You could also incorporate chocolate chips into the filling for chocolate lovers!
FAQs
1. Can I use store-bought pumpkin puree?
Yes, you can substitute the roasted pumpkin puree with canned pumpkin puree. This can save you time and effort!
2. Is it possible to make this tart ahead of time?
Absolutely! You can make the tart a day ahead and store it in the refrigerator. Just add the whipped cream on the day you plan to serve it.
3. Can I make a non-alcoholic version?
Yes, if you prefer a non-alcoholic dessert, you can simply omit the Bailey's Irish Cream and use vanilla extract instead for flavoring the whipped cream.
📖 Recipe
Bailey's Irish Cream Pumpkin Tart
Ingredients
For the filling
- 2 cups peeled raw pumpkin, diced Can substitute with 1 cup canned pumpkin.
- 1 cup roasted pumpkin puree Can substitute with 1 cup of canned pumpkin.
- ⅓ cup brown sugar
- ⅔ cup whipping cream For the filling.
- 2 medium eggs
- 1 pinch salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- ½ cup Bailey’s Irish Cream Liqueur For flavoring the whipped cream.
For the crust
- 2 cups graham cracker crumbs
- ⅓ cup butter, melted Plus 1 tablespoon for crust mixture.
- 2 tablespoons sugar Added to crust mixture.
For the topping
- 2 cups whipping cream For topping.
- 4 tablespoons icing sugar, powdered sugar For whipped cream.
Instructions
Preparation
- Lightly grease an 11-inch, removable bottom tart pan.
- Preheat the oven to 350 degrees F.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press evenly into the bottom and sides of the greased tart pan.
- Dice about 2 cups of peeled raw pumpkin and roast it on a parchment-lined cookie sheet for about 40 minutes or until lightly browned and fork-tender. Allow to cool completely, then puree until very smooth.
Baking
- In a bowl, whisk together the roasted pumpkin puree, brown sugar, ⅔ cup of whipping cream, eggs, salt, cinnamon, nutmeg, and cloves until smooth.
- Pour the filling into the prepared graham cracker shell.
- Bake at 350 degrees F for about 25 minutes, until the center jiggles slightly but is set.
- Let cool completely before serving.
Whipping Cream
- Combine the whipping cream, powdered sugar, and Bailey's in the bowl of an electric mixer. Beat until firm peaks form.
- Pipe or spread the whipped cream over the tart, or serve on the side.
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