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Bourbon Pumpkin Tart with Walnut Streusel

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. + cooling
  • Makes
    14 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup heavy whipping cream
  • FILLING:
  • 3 large eggs
  • 1 can (15 ounces) pumpkin
  • 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
  • TOPPING:
  • 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

Directions

  • Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes.
  • On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom.
  • Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
  • Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 slice: 463 calories, 26g fat (14g saturated fat), 108mg cholesterol, 364mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • dawsonma
    Jan 3, 2021

    The tart crust ingredients and the topping ingredients were enough for at least two 9" tarts. For the crust, it would make sense to combine the egg with the whip cream and then gradually add to rest of ingredients. Otherwise, the egg clumps up in the mixture and doesn't incorporate well. Do not fill the pan(s) too full. Otherwise, when the tart puffs up, it drips over, and all the butter causes a lot of smoke. Other than that, I did not use the crystallized ginger, and it didn't taste bad. It's just not worth the effort, wasting good bourbon, and having a smoky house and dirty oven.

  • 071246lm
    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!

  • DCmetro
    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.

  • Luvquilts58
    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.

  • jsk68
    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.

  • Ollie54
    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?

  • bonnysue4
    Jan 1, 2013

    Have made this tart 4 times and it was a hit every time. But haven't been able to find a 11 inch tart pan. Any suggestions?

  • cookinama
    Nov 12, 2012

    This was wonderful. I loved the slight taste of the orange peel in the crust. The bourbon is a very subtle taste in the filling. Loved it and will make it for Thanksgiving

  • Sprowl
    Jan 3, 2012

    I served this Thanksgiving 2011 and family loved it. Next time I will leave out the crystallized ginger, but other than that, wouldn't change a thing.

  • myrna salmon
    Nov 7, 2011

    The best tart/pie ever! I had only a 8" tart pan, so had to cut the amount of crust by half & the topping by half. Also the pie crust recipe is a definite keeper for other pies. Delicious!!!