Vanilla-Bourbon Pumpkin Tart

Ingredients

• 2 tablespoons bourbon 
• 1 tablespoon butter melted
• 2 large eggs 
• 0.8 cup graham cracker crumbs ( 5 cookie sheets)
• 0.5 cup granulated sugar 
• 1 teaspoon granulated sugar 
• 0.1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup heavy cream cold
• 0.3 cup brown sugar light packed
• 1 tablespoon pecans finely chopped
• 2 teaspoons powdered sugar 
• 15 ounce pumpkin unsweetened canned
• 0.5 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• roasting pan
• springform pan

Directions

1. Preheat oven to 35
2. To prepare crust, combine first 3 ingredients in a bowl.
3. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Bake at 350 for 8 minutes or until lightly browned; cool on a wire rack.
5. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth.
6. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed.
7. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined.
8. Pour cheese mixture into prepared pan.
9. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch.
10. Bake at 350 for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight.
11. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form.
12. Serve sweetened whipped cream with tart.