Pumpkin Tart

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Pumpkin Tart

‘A little fancier than a pumpkin pie’




Pie crust for a 9-10’pie plate




2 cups cooked pumpkin

(We suggest using sugar pie pumpkins for a smooth flavorful pumpkin or 1-14 oz can pure pumpkin)

3 eggs                                                                         ½ tsp nutmeg

1/3  cup sugar                                                         ¼ tsp cloves

¼ cup brown sugar                                                ¼ tsp salt

2 Tbsp all purpose flour                                        2 Tblsp molasses

1 tsp ginger                                                               ½ cup whipping cream

1 tsp cinnamon                                                        ¼ cup whiskey



Streusel Topping


¾ cup all purpose flour                                          ½ tsp salt

¼ cup sugar                                                               ½ cup cold butter in ½” cubes

¼ cup brown sugar                                                  ¾ cup walnuts toasted, chopped

½ tsp cinnamon                                                        ¼ cup crystallized ginger, chopped


Spoon pumpkin into a bowl, whisk in the eggs until thoroughly incorporated. Add sugars, molasses, flour, spices and salt.  Whisk in cream and whiskey. Prepare the topping.  Mix the flour, sugars and spices in a bowl.  Using a pastry blender or two knives cut in the butter forming pea sized pieces. Add the nuts and ginger. Pour the pumpkin filling into the unbaked pie shell, sprinkle the streusel on top and Bake at 350° for 50-60 minutes until set. Let sit 2 hours before serving or refrigerate overnight. Bring to room temperature before serving. Serve with lightly sweetened whipped cream.