Servings: 8 to 10
From its dramatic straight sides to its bourbon-spiked caramel and crunchy pepita toppings, this gorgeous tart makes plain pumpkin pie pale in comparison. The recipe’s length may make it look daunting, but its various elements can be made in stages.
Great dessert!! I took previous reviews into account and made with a gingersnap crust and used dark brown sugar for the glaze - came out awesome. Glaze does take much longer to reduce and thicken, but worth the effort.
I have made this for my husband each Thanksgiving since this issue came out. I am not a pumpkin pie fan but this one is over the top!! It's over and above a "10"!!!!! I make it a two day event and is totally worth it!
Followed recipe exactly and it was wonderful.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.