Bourbon Pumpkin Tart with Walnut Streusel

Ring in the flavors of fall with this seasonal dessert recipe featuring pumpkin and walnuts. You can also make this year-round since the recipe calls for canned pumpkin.


For the pastry:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon grated orange peel
  • ½ teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1 egg, lightly beaten
  • ¼ cup heavy whipping cream
  • Flour, for dusting

For the filling:

  • One 15-ounce can solid-pack pumpkin
  • 3 eggs
  • ½ cup sugar
  • ½ cup heavy whipping cream
  • ¼ cup packed brown sugar
  • ¼ cup bourbon
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon ground clove

For the topping:

  • ¾ cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup cold butter, cubed
  • ¾ cup coarsely chopped walnuts, toasted
  • ¼ cup crystallized ginger, chopped


  • 11-inch fluted tart pan with removable bottom


For the pastry:

Preheat the oven to 350 degrees.

In a large bowl, combine the flour, sugar, orange peel and salt. Cut in the butter until crumbly. Add the egg. Gradually add the cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out the pastry into a 13-inch circle. Press onto the bottom and up the sides of an ungreased 11-inch fluted tart pan.

For the filling:

In a large bowl, combine the filling ingredients. Pour into the crust.

For the topping:

Combine the flour, sugar, brown sugar, salt, and cinnamon. Cut in the butter until crumbly. Stir in the walnuts and ginger. Sprinkle over the filling.

Bake for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. 

Recipe Details

Serves 14

Total time: 2 hours

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Categories: Sweet Pies | Leave a comment

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