Bourbon-Caramel Pumpkin Tart

From its dramatic straight sides to its bourbon-spiked caramel and crunchy pepita toppings, this gorgeous tart makes plain pumpkin pie pale in comparison. The recipe’s length may make it look daunting, but its various elements can be made in stages.

8 Servings - finecooking.com

Servings:8 | Calories:603 | Total Fat:40g | Chol:288mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 40g

62 %

Sat Fat 23g

115 %

Total Carb 49g

16 %

Fiber 2g

8 %

Sugars 24g

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Cholesterol 288mg

96 %

Sodium 658mg

27 %

Protein 9g

17 %

Calories:

54% Others combined

16% Unsalted butter

16% Heavy cream

12% All-purpose flour

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Cooking spray
1-1/2 tsp. light corn syrup
3/4 tsp. granulated sugar
1/8 tsp. kosher salt
1-1/4 oz. (1 / 4 cup) raw hulled pumpkin seeds
6 oz. (1-1/3 cups) all-purpose flour, more as needed
6 Tbs. fine cornmeal
1 Tbs. granulated sugar
1/2 tsp. kosher salt
4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2 inch cubes
1 large egg
1 large egg yolk
1/2 cup packed light brown sugar
1 oz. (2 Tbs.) unsalted butter, cut into 1/2 inch pieces
1/2 tsp. kosher salt
1 cup heavy cream
1/4 cup bourbon
4 oz. cream cheese, softened
1/3 cup packed light brown sugar
1 large egg
1 large egg yolk
3/4 cup plus 2 Tbs. canned pure pumpkin purée
1 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
Pinch of kosher salt
1/2 cup half-and-half

Directions : View recipe directions on finecooking.com

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