Pumpkin Bavarian Cream Tart

Recipe View In a blender, combine the pumpkin puree, light cream, milk, ground ginger, ground nutmeg, ground cinnamon, ground cloves, salt, and 1/4 cup of sugar. Blend until completely smooth. (Approximately 2 minutes)

Recipe View Pour the cold water into a small bowl and gently sprinkle the unflavored gelatin over the surface. Allow it to soften and bloom for 5-10 minutes.

Recipe View In a large saucepan, whisk together the egg yolks and the remaining 1/2 cup of sugar. Using a hand mixer, beat the mixture until it becomes thick, pale, and forms a ribbon when the beaters are lifted. This should take about 5 minutes.

Recipe View Gently mix in the blended pumpkin puree. Heat the mixture over low heat, stirring constantly, until it is just hot and small bubbles begin to form around the edges. Be careful not to boil. (Approximately 5-7 minutes)

Recipe View Remove the saucepan from the heat. Spoon the pumpkin mixture into a large bowl. Stir in the vanilla extract, Scotch whiskey (or your preferred substitute), and the softened gelatin mixture. Refrigerate until the mixture begins to set, approximately 20-30 minutes.

Recipe View In a separate large bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Be careful not to overwhip. (Approximately 3-5 minutes)

Recipe View Gently fold 1/3 of the whipped cream into the cooled pumpkin mixture using a rubber spatula or wire whisk. Carefully run the spatula through the center of the bowl, then around the sides, repeating until just incorporated. Add the remaining whipped cream and fold gently until everything is just combined.

Recipe View Pour the mixture into the prepared baked pastry shell. Chill in the refrigerator until completely set, ideally for at least 3 hours, or preferably overnight.

Recipe View Before serving, garnish with additional whipped cream, a dusting of cinnamon, or candied ginger, if desired.