Bourbon Pumpkin Tart with Walnut Streusel Recipe
Bourbon Pumpkin Tart with Walnut Streusel Recipe photo by Taste of Home

Bourbon Pumpkin Tart with Walnut Streusel Recipe

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4.5 18 13
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Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried!—Brenda Ryan, Marshall, Missouri
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
MAKES:14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
MAKES: 14 servings


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1 egg, lightly beaten
  • 1/4 cup heavy whipping cream
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup packed brown sugar
  • 1/4 cup bourbon
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed
  • 3/4 cup coarsely chopped walnuts, toasted
  • 1/4 cup chopped crystallized ginger

Nutritional Facts

1 slice equals 464 calories, 26 g fat (13 g saturated fat), 119 mg cholesterol, 353 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.


  1. In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
  3. In a large bowl, combine the filling ingredients. Pour into crust. For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
  4. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 14 servings.
Originally published as Bourbon Pumpkin Tart with Walnut Streusel in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p133

Reviews for Bourbon Pumpkin Tart with Walnut Streusel

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Reviewed Jan. 8, 2016

"This is a definite keeper! Served this to a family gathering and everyone raved about this recipe. The crust is exceptionally good, and one I will use with many of my other tart recipes. I did not use 1/4 cup crystallized ginger in the topping as I think this would be overpowering. Otherwise, I followed the recipe as written. Thank you, Brenda, for a great recipe!"

Reviewed Dec. 1, 2015

"You could make only half the streusel and have enough. Fortunately I like crystallized ginger, but 1/4 c is overpowering. I would think that most palates would find it too strong. Recommend that most people significantly reduce the crystallized ginger in the streusel. Otherwise it really becomes the dominant thing about the entire tart.

In response to a question, yes, it does freeze just fine."

Reviewed Oct. 1, 2015

"I have made this and it is awesome! Now I'm wondering if it freezes well. If anyone can let me know I would appreciate it."

Reviewed Sep. 14, 2015

"Purchased an 11" tart pan and made according to recipe with one minor variation (I thought the streusel topping too much so only used about 1/3 of it). I did not care for the crust on this tart (grated orange peel and a lot of butter) nor the bourbon in the filling. guess I'm just not a bourbon person. my overall rating is "okay" but will probably not make again."

Reviewed Jun. 10, 2015

"Like others l haven't tried this tart. When l make sweet potato pies l only had 1Tb of whiskey & also had vanilla. My family prefers sweet potato pies over pumpkin, wonder if l can substitute sweet potato for pumpkin?"

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