Pumpkin Tart with Walnut Streusel
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
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Ingredients
- CRUST:
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 11 tablespoons cold, unsalted butter, cut into cubes
- 1 large egg, lightly beaten
- 1/4 cup heavy cream, more if needed

- FILLING:
- 1 (15 oz.) can pumpkin - solid pack
- 3 large eggs
- 1/2 cup sugar

1

- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves or nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup apple juice (or bourbon)

- STREUSEL TOPPING:
- 3/4 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold, unsalted butter, cut into pats
- 3/4 cup walnuts, chopped - toasting is optional
- 1/4 cup slivered almonds - toasting is optional
- 1/4 cup crystallized ginger - chopped
- whipped cream for garnish 

2

 
A very enjoyable, nutty streusel pie with a buttery cookie crust.
 
Directions
Tart Crust:

  • Mix flour, sugar, lemon zest and salt in a large mixing bowl.
  • Add the butter and mix on low speed until crumbly. (Approximately 3-5 minutes.)
  • Add the egg and cream mixing on low just until combined.
  • If dough seems dry, add cream 1
    tablespoon at at time until it reaches the right consistency.
  • Mold into a disk. You may roll the dough out right away on a floured surface into a 13 inch
    round or wrap the disk in plastic wrap and refrigerate for one hour or up to one week. (Can be
    frozen for one month)
Filling:

  • Spoon pumpkin into mixing bowl.
  • Add eggs one at a time until incorporated.
  • Add both sugars, flour, ginger, cinnamon, cloves and salt. (plus 1/4 teaspoon of nutmeg,
    optional).
  • Whisk in heavy cream and apple juice.
Streusel Topping:

  • Combine flour, sugars, cinnamon and salt in a medium sized bowl.
  • Add chunks of butter and mix with a fork until it resembles crumbles.
  • Stir in walnuts, almonds and crystalized ginger.

  • Postition rack in the middle of the oven and preheat to 350°.

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  • If dough is refrigerated, warm it up on the counter for 5-10 minutes.
  • Roll out on floured surface into a 13 inch round.
  • Drape over a fluted pan or pie plate.
  • Fit the dough into the flutes and to the top of the dish.
  • Pour filling mixture into unbaked crust.
  • Scatter streusel over the top.
  • Bake until topping is evenly cooked and no longer wet in the center, 60-70 minutes.
  • Let cool on a rack for at least 2 hours or refrigerate overnight.
  • Serve at room temperature with whipped cream.
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