Pumpkin Tart
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A little fancier than pumpkin pie
Ingredients
  • Pie crust for a 9-10’pie plate
  • Filling
  • 2 cups cooked pumpkin (We suggest using sugar pie pumpkins for a smooth flavorful pumpkin or 1-14 oz can pure pumpkin)
  • 3 eggs
  • ⅓ cup sugar
  • ¼ cup brown sugar
  • 2 Tbsp all purpose flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • ¼ cup whiskey
  • 2 tbsp molasses
  • ½ cup whipping cream
  • Streusel Topping
  • ¾ cup all purpose flour
  • 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
  • ½ tsp salt

Instructions
  1. Spoon pumpkin into a bowl, whisk in the eggs until thoroughly incorporated
  2. Add sugars, molasses, flour, spices and salt.
  3. Whisk in cream and whiskey.
  4. Prepare the topping.
  5. Mix the flour, sugars and spices in a bowl.
  6. Using a pastry blender or two knives cut in the butter forming pea sized pieces.
  7. Add the nuts and ginger.
  8. Pour the pumpkin filling into the unbaked pie shell
  9. Sprinkle the streusel on top
  10. Bake at 350° for 50-60 minutes until set.
  11. Let sit 2 hours before serving or refrigerate overnight.
  12. Bring to room temperature before serving.
  13. Serve with lightly sweetened whipped cream.
Recipe by Simple Local Life at https://www.simplelocallife.com/pumpkin-tart-plant-to-plate/