Bourbon Pumpkin Tart with Walnut Streusel
Indulge in the cozy flavors of autumn with this Bourbon Pumpkin Tart with Walnut Streusel, a show-stopping dessert that's perfect for holiday gatherings or a special treat. This recipe combines a buttery, flaky crust with a rich, spiced pumpkin filling infused with a splash of bourbon for a sophisticated twist. Topping it all off is a crunchy walnut streusel that adds irresistible texture and a nutty sweetness to every bite. With warming spices like cinnamon, nutmeg, and ginger, this tart delivers classic fall flavors with an elevated, gourmet touch. Serve it chilled or at room temperature for a dessert that’s as elegant as it is comforting. Whether it's Thanksgiving or just a crisp autumn evening, this pumpkin tart is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 cup Unsalted butter, chilled and cubed
- 3 tablespoons Ice water
- 1.5 cups Pumpkin puree
- 0.5 cup Dark brown sugar, packed
- 0.75 cup Heavy cream
- 2 large Eggs
- 2 tablespoons Bourbon
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.75 cup Walnuts, chopped
- 0.25 cup All-purpose flour (for streusel)
- 0.25 cup Dark brown sugar (for streusel)
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan lightly with butter or non-stick cooking spray and set aside.
To make the tart crust: In a large bowl, mix 1.5 cups of all-purpose flour and 2 tablespoons of granulated sugar. Cut in 0.5 cup of cold, cubed butter until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of ice water, mixing until the dough just holds together. Be careful not to overwork it.
Turn the dough out onto a floured surface and gently shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough into a circle large enough to line your tart pan. Carefully transfer the dough to the pan, pressing it gently into the edges and trimming any excess. Prick the bottom with a fork, then bake the crust blind by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool.
For the pumpkin filling: In a medium bowl, whisk together 1.5 cups of pumpkin puree, 0.5 cup of dark brown sugar, 0.75 cup of heavy cream, 2 large eggs, 2 tablespoons of bourbon, 1 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, 0.25 teaspoon of ground ginger, and 0.25 teaspoon of salt until smooth and well combined.
Pour the pumpkin mixture into the prepared crust and smooth the top with a spatula.
For the walnut streusel: In a small bowl, mix 0.75 cup of chopped walnuts, 0.25 cup of flour, 0.25 cup of dark brown sugar, and 2 tablespoons of melted butter until crumbly.
Sprinkle the walnut streusel evenly over the pumpkin filling.
Bake the tart in the preheated oven for 40–50 minutes, or until the filling is set and the streusel is golden brown. Check for doneness by gently shaking the tart – the center should no longer jiggle.
Allow the tart to cool completely on a wire rack before removing it from the tart pan. Serve at room temperature or chilled, and enjoy!
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 386.7 g | 141% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 195.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 433 mg | 33% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
