Step 1

Lightly grease an 11 inch, removable bottom tart pan. (You can use a 10 inch pie plate as a substitute if you don't have one.) Preheat oven to 350 degrees F.

Step 2

Mix together the cracker crumbs, butter an 2 tbsp sugar. Press the crumb mixture evenly into the bottom and sides of the greased tart pan.

Step 3

Dice about 2 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and puree in a food processor until very smooth.

Step 4

Whisk together the pumpkin puree, brown sugar, 2/3 cup whipping cream, eggs, salt, cinnamon, nutmeg and cloves until well blended and smooth.

Step 5

Pour filling into the prepared graham shell.

Step 6

Bake at 350 degrees F for about 25 minutes until the center still jiggles a little but is set.

Step 7

Cool completely before serving with Bailey's Whipped Cream

Step 8

Combine the whipping cream, powdered sugar and Bailey's together in the bowl of an electric mixer. Beat together to firm peaks.

Step 9

Pipe onto the perimeter of the tart, spread over the entire surface of the tart or just serve on the side.