I know I already posted my Thanksgiving recipe ideas, but I couldn’t resist adding one more dessert to that list. I made this pumpkin tart over the weekend, and it was too good not to share before Thursday. This tart is like pumpkin pie’s more sophisticated older sibling. The filling to crust ratio is much better than standard pumpkin pie, and this one has bourbon. Automatic win. Pumpkin pie really doesn’t stand a chance next to this tart.
This recipe is about as simple as a dessert can be, and you can even make the tart dough ahead of time to cut down on day-of prep. You don’t even need a stand mixer for the filling, just a bowl and a whisk. The texture is similar to pumpkin pie, but the flavor is a step above. The spices add all the flavors you would expect from a fall dessert, and the bourbon adds a hint of something special. I’m not sure I’d be able to recognize it as bourbon if I hadn’t put it in there myself, but it definitely adds a distinguishing flavor. I was a bit hesitant to add the full half-teaspoon of cloves since I’m not a huge clove fan, but I followed the recipe and am so glad I did. The amount of spice in this tart is simply perfect and only helps to elevate the pumpkin flavor. If you really want to take this over the top, make whipped cream with a splash of bourbon and pipe it around the borders (just don’t make the mistake I did and pipe it while the tart is still warm). So, to recap, we’ve got bourbon and pumpkin, two things that are practically a necessity for family holiday gatherings (at least in my family). Replace your pumpkin pie with this tart for Thanksgiving, and I promise everyone will be thanking you.