Pumpkin Bavarian Cream Tart Dessert

Follow our step-by-step guide on how to make Pumpkin Bavarian Cream Tart Dessert.

1. Step 1

   Begin by blending together pumpkin puree, light cream, milk, ground ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of sugar until the mixture is velvety smooth.

2. Step 2

   Set this delightful concoction aside.

3. Step 3

   In a small bowl, pour cold water and gently sprinkle gelatin over it, allowing it to soften.

4. Step 4

   In a large saucepan, whisk egg yolks with the remaining 1/2 cup of sugar using a hand mixer until the mixture becomes thick and pale, which should take about five minutes.

5. Step 5

   Stir in the pumpkin blend and heat it gently over low heat, stirring constantly until it’s warm and small bubbles appear—be careful not to let it boil.

6. Step 6

   Once heated, transfer the pumpkin mixture to a large bowl and mix in vanilla extract, Scotch whiskey, and the softened gelatin.

7. Step 7

   Place this bowl in the refrigerator and let it chill until it begins to set, roughly 20 minutes.

8. Step 8

   Meanwhile, whip the heavy cream until soft peaks form.

9. Step 9

   Gently fold one-third of the whipped cream into the cooled pumpkin mixture with a rubber spatula or wire whisk, ensuring it’s well incorporated.

10. Step 10

    Gradually add the remaining whipped cream, folding gently until just combined.

11. Step 11

    Pour this luscious pumpkin filling into your prepared pastry shell and refrigerate until fully set, which will take about 2 to 3 hours.

12. Step 12

    When ready to serve, enjoy it chilled, perhaps with a dollop of extra whipped cream on top for that perfect finishing touch.

13. Step 13

    This pumpkin delight is sure to be a showstopper at any gathering, evoking the warm flavors of fall in every bite.