No-Bake Pumpkin Tart with Maple-Pecan Whipped Cream

September 4, 2012

in American,Pies & Tarts,Recipes

No-Bake Pumpkin Tart

I am a summer girl tried and true. But, I have to admit I’m kind of ready for fall. The boys have been back in school for almost a month now, Halloween costumes and bric a brace have slowly made their way into the stores, and to top it off Labor Day weekend has come and gone—now just a distant and slightly fuzzy memory.

Uh… moving on… Proof that I’m entirely ready for fall lies in my decision to whip up this delicious no-bake pumpkin tart this past weekend. The temperature outside was in the high 90s and there was no way I was about to turn my oven on. The tart was quick and easy to put together and every bite-full screamed fall to me.

  

5.0 from 1 reviews

No-Bake Pumpkin Tart with Maple-Pecan Whipped Cream
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Crust
  • 2 ounces graham crackers, ground into crumbs
  • 4 ounces Keebler Club crackers, ground into crumbs
  • 2 tablespoons maple granules
  • ¼ cup granulated sugar
  • 3 ounces unsalted butter, melted and cooled
Filling
  • 8 ounces cream cheese
  • 1 can (15 oz) pureed pumpkin
  • 1 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon pecan liqueur
Maple-Pecan Whipped Cream
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons maple granules
  • 2 teaspoons pecan liqueur
Directions
Crust
  1. In a medium bowl combine crumbs, maple granules, and sugar. Give it a good whisk.
  2. Add melted butter to crumb mixture, stir with a wooden spoon until combined.
  3. Pour crumb mixture over a 9 inch tart pan with a removable base and press crumbs to form a crust. Place tart pan over a small baking sheet and set aside.
Filling
  1. In a medium bowl beat cream cheese and pumpkin puree with a hand-held mixer until smooth and creamy.
  2. Add sugar, pumpkin pie spice, and pecan liqueur. Mix until incorporated.
  3. Pour filling into the prepared crust and level top of tart with an off-set spatula.
  4. Chill tart for 4-6 hours or until set.

 

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{ 6 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar September 5, 2012 at 4:21 am

Mmm this sounds awesome! I’m so excited to start baking with pumpkin again :)

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2 Laura Dembowski September 5, 2012 at 7:07 am

That is so beautiful! The addition of crackers in the crust is really unique. I bet they give it great flavor and a little of that salty sweet balance.

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3 Cooking on a Dime September 7, 2012 at 6:42 pm

It is time for pumpkin (which would be one of my favorite times of year)! Looks a-mazing!

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4 Gerry @ Foodness Gracious September 11, 2012 at 10:09 pm

Fantastic! It sounds kinda nice to have a no bake pumpkin pie as they always require lots of watching and checking in the oven, I need to try this :)

Reply

5 4virtu October 9, 2012 at 4:27 pm

Happy Tasty Tuesday! We love this recipe and it is featured on our Favorite Pumpkin Recipes for Autumn! Thanks!
http://4virtu.com/2012/10/favorite-pumpkin-recipes-for-autumn/

Reply

6 Ash-foodfashionparty October 12, 2013 at 11:42 am

No bake, oh yum. Fantastic idea and the whipped topping looks insanely delicious.
Have a great weekend and thanks for sharing a great recipe.

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