Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel

This is the ideal make-ahead or bring-along dessert: The baked tart can be chilled overnight, and it’s delicious served slightly chilled, at room temperature, or warm. If baking it one day ahead, be sure to let the tart cool completely before wrapping it in plastic. The pastry dough will keep for up to one week in the fridge or for up to a month in the freezer.–Editors of Fine Cooking

LC Speaking of Streusel Note

If, like us, you are crazy for the cinammon and ginger streusel on this pie, you might want to take a look at some of our other streuselly recipes. There’s this sour cream apple pie with a cardamom streusel, though if you’re on a cinnamon kick you can swap the cardamom out. Or, to go wholegrain without losing any flavor, there’s our carrot muffins, which call on the triple act of spelt flour, oat bran and dark sugar for a satisfying, nutty finish.

Bourbon Pumpkin Tart with Walnut Streusel

  • Quick Glance
  • 40 M
  • 4 H, 40 M
  • Yields one 11-inch tart
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  • For the crust
  • 9 ounces (2 cups) all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon table salt
  • 11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, lightly beaten
  • 1/4 cup heavy cream, more if needed
  • For the filling
  • One 15-ounce can pure solid-pack pumpkin (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon table salt
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
  • For the streusel
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup walnut halves, lightly toasted on a baking sheet in a 350°F (175°C) oven, then coarsely chopped
  • 1/4 cup chopped crystallized ginger
  • Lightly sweetened whipped cream, for garnish (optional)


  • Make the crust
  • 1. Whisk the flour, sugar, orange zest, and salt in the bowl of a stand mixer or a mixing bowl. In the stand mixer (use the paddle attachment on low speed), or in the bowl by hand with a pastry blender, cut the butter into the flour until the mixture looks crumbly, with pieces of butter about the size of dried peas.
  • 2. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month (defrost overnight in the refrigerator).
  • Make the filling
  • 3. Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon.
  • Make the streusel
  • 4. Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until blended into the dry ingredients and the mixture is crumbly.
  • 5. Remove the blade and stir in the walnuts and crystallized ginger.
  • Assemble
  • 6. Position a rack in the middle of the oven and heat the oven to 350°F (175°C).
  • 7. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round about 1/8 inch thick. Drape the round into an 11-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.
  • 8. Pour the filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in the center, 50 to 65 minutes.
  • 9. Let the tart cool on a wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours).
  • 10. Serve warm, at room temperature, or slightly chilled, with whipped cream, if you like.


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