Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bourbon Pumpkin Tart with Walnut Streusel

Scott Phillips

Yield: Yields one 11-inch tart.

Servings: eight to ten.

Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it’s baked a day before you serve it.


For the tart crust:

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp. finely grated orange zest
  • 1/2 tsp. table salt
  • 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, lightly beaten
  • 1/4 cup heavy cream; more if needed

For the pumpking filling:

  • 1 15-oz. can pure solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 Tbs. unbleached all-purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. table salt
  • 1/2 cup heavy cream
  • 1/4 cup bourbon

For the streusel topping:

  • 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. table salt
  • 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup walnut halves, toasted and coarsely chopped
  • 1/4 cup chopped crystallized ginger
  • Lightly sweetened whipped cream for garnish (optional)

Nutritional Information

  • Nutritional Sample Size based on 10 servings
  • Calories (kcal) : 650
  • Fat Calories (kcal): 320
  • Fat (g): 35
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 165
  • Sodium (mg): 340
  • Carbohydrates (g): 73
  • Fiber (g): 3
  • Protein (g): 9


Make the tart crust:

  • Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. 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, a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

  • Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel topping:

  • 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 the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

  • Position a rack in the center of the oven and heat the oven to 350°F. 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 3/16 inch thick. Drape the round into a 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.
  • Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.
  • Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.


Rate or Review

Reviews (16 reviews)

  • mariavo | 12/18/2021

    love this recipe and have always made the day before. does this do well in the freezer if i want to make ahead of time?

  • momsstuffing | 11/20/2017

    Make this every Thanksgiving. It's my husband's favorite! The orange, ginger, and bourbon put a very unique spin on a holiday tradition. The crust can be challenging but you can just press it in the pan if it starts to fight back :-). Interestingly, we've used several different bourbons over the years and have found that 101 proof Wild Turkey gives the best bourbon flavor. Who knew? :-)

  • jibgb | 07/10/2015

    I made this for thanksgiving and christmas last year and the year before. Great recipe! I don't bother measuring the orange zest - you can not have too much. I like to freeze the butter and use a coarse cheese grater to get uniformly distributed crumbles for the streusel. Would be great without it if you prefer a more traditional pumpkin pie. I can't wait for an excuse to make this again.

  • user-3031176 | 12/04/2013

    Big hit at Thanksgiving this year! So easy to make ahead. The presentation is beautiful and avoids making the traditional piecrust. Loved the slight taste of orange.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial