Gluten Free Bourbon Caramel Pumpkin Tart

This stunning gluten free tart is a fabulous fall dessert. The garnish of candied sweet and salty pumpkin seeds makes it a memorable dessert people will talk about.

Course Dessert, Pastry, Tart

Cuisine Canadian

Keyword bourbon caramel pumpkin tart

Cook Time 40

Total Time 40

Servings pieces

Calories 326kcal

Author Cinde Little

Ingredients

TART CRUST

9-inch gluten free tart pastry pre-baked (see link in notes below)

BOURBON CARAMEL SAUCE

½ cup brown sugar
2 tablespoon butter
½ teaspoon salt
1 cup whipping cream
¼ cup bourbon

PUMPKIN FILLING

4 oz cream cheese room temperature (113 grams)
⅓ cup packed brown sugar
1 egg
1 egg yolk
14 tablespoon canned pumpkin puree (1 cup less 2 Tbsp)
1 teaspoon cinnamon
¾ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon salt
½ cup half and half

GARNISH

candied sweet & salty pumpkin seeds (see link in notes below)

Instructions

BOURBON CARAMEL SAUCE

In medium saucepan cook brown sugar, butter and salt over medium-high heat, stirring until the sauce begins to darken around the edges, about 5 minutes.
Slowly whisk in cream and simmer, whisking occasionally, until smooth and thick enough that you can see the bottom of the pan as you whisk, 8-10 minutes.
Whisk in bourbon and cook 1-2 minutes until you can again see the bottom of the pan as you whisk.
Transfer to 2-cup pyrex measuring cup. Set aside.
Pour ⅓ cup caramel sauce over prebaked tart crust, spread evenly with a spatula. Refrigerate tart 15 minutes for caramel to set.

PUMPKIN FILLING

In a stand mixer beat cream cheese and brown sugar on medium until light and fluffy, about 2 minutes.
Add egg and egg yolk beating until combined.
Add pumpkin, cinnamon, ginger, nutmeg and salt, beat until combined.
Reduce speed to low and add half and half, beating until combined.
Slowly pour into tart crust leaving room for the caramel topping. You will have more filling than you need.*
Bake in 350°F oven until filling is set and slightly puffed, 35-40 minutes.
Cool on wire rack until completely cooled and firm, about 1 hour.

FINISHING and SERVING

Stir caramel sauce and carefully reheat in microwave until pourable. Microwave 30 seconds at a time, then stirring, until desired consistency. Gently pour over the tart and spread evenly to cover.
Arrange pumpkin seeds around the edge of the tart. Cover and refrigerate at least 4 hours or overnight.
Remove side of pan, carefully insert knife between bottom of pastry and metal pan to loosen. Slide onto serving platter. Cut and serve.
Garnish with additional Candied Sweet and Salty Pumpkin Seeds if desired.

Notes

Click here for the recipe for Candied Sweet and Salty Pumpkin Seeds.

Click here for the recipe for my Gluten Free Tart Pastry.

*Pour the extra filling into ramekins and bake in a water bath. Follow instructions for cooking in a water bath in my recipe for Creme Brulee.

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