This is a deliciously rich no-bake dessert. A shortcrust pastry case is filled with a creamy and lightly spiced pumpkin filling. Serve with additional whipped cream, if desired.
This is delicious but I wouldn't recommend it for in inexperienced cook. It took a long time to put together and used much more equipment (bowls, mixers, spatulas, sauce pans, etc.) than a less complicated recipe might require. That aside, it's a mighty fine tart. Note: the recipe doesn't specify this, but I used a 9" tart pan with removable rim, about 1.5 inches high. Good thing I did too. A "normal" tart pan would have been too shallow given the quantity of filling. - 19 Nov 2010 (Review from Allrecipes US | Canada)
Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze! - 09 Nov 2010 (Review from Allrecipes US | Canada)
This is a tasty pie. Don't worry about getting the whipped cream completely worked in. Its nice to get a little bit of it in with the pie. Makes a ton of filling. I fill up a deep dish pie shell and still had about a cup of extra filling. I just put it in a bowl. Still yummy. Thanks for the recipe. - 03 Nov 2009 (Review from Allrecipes US | Canada)