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updated: 10/22/2012 11:48 AM

Vanilla-Bourbon Pumpkin Tart

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  • This autumnal Vanilla-Bourbon Pumpkin Tart is one of the many too-good-to-be-true recipes in "The New Way to Cook Light" by the editors at Cooking Light magazine.

      This autumnal Vanilla-Bourbon Pumpkin Tart is one of the many too-good-to-be-true recipes in "The New Way to Cook Light" by the editors at Cooking Light magazine.
    Courtesy of Oxmoor House

 

Crust

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 (8 ounces) one-third-less-fat cream cheese, softened

cup sugar

cup packed light brown sugar

1 can (15 ounces) unsweetened pumpkin

2 large eggs

2 tablespoons bourbon

2 teaspoons vanilla extract

teaspoon salt

teaspoon ground cinnamon

teaspoon ground nutmeg

teaspoon ground allspice

Garnish

cup frozen fat-free whipped topping, thawed

Heat oven to 350. Coat a 9-inch springform pan with cooking spray.

For the 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 the prepared pan. Bake 8 minutes or until lightly browned; cool on a wire rack.

For the filling: Place cream cheese, sugar and brown sugar in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients (through allspice); beat 1 minute or until combined. Pour cream cheese mixture into pre-baked crust. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake 35 minutes or until center barely moves when side of pan is tapped. Cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight.

Serve with whipped topping.

Serves eight (with 1 tablespoon whipped topping).

Nutrition values per serving: 252 calories, 10.5 g fat (5.5 g saturated), 33.1 g carbohydrates, 2.7 g fiber, 5.2 g protein, 77 mg cholesterol, 337 mg sodium.

"The New Way to Cook Light" (2012 Oxmoor House)

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