When you put the tart in the fridge, also put the bowl you're going to make the whipped cream in into the freezer with the beaters.

CRUST: 3/4 cup graham cracker crumbs (about 5 cookie sheets) 1 tablespoon finely chopped pecans $ 1 teaspoon granulated sugar 1 tablespoon butter, melted $ Cooking spray $ FILLING: 1 cup (8 ounces) 1/3-less-fat cream cheese, softened $ 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 (15-ounce) can unsweetened pumpkin 2 large eggs 2 tablespoons bourbon $ 2 teaspoons vanilla extract 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice Remaining ingredients: 1/3 cup cold heavy cream 2 teaspoons powdered sugar

1. Preheat oven to 350°. 2. To prepare crust, combine first 3 ingredients in a bowl. 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. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack. 3. 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. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. 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. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.