Pumpkin Pie With Streusel Topping & Shortbread Crust

Nutty streusel, bourbon-laced filling, butter cookie crust...who can resist?

• Ready In: 1 hr 20 mins
• Serves: 1
• Yields: 1 pie

Ingredients

• CRUST

• 2  cups unbleached flour (I use whole wheat)
• 1⁄3 cup granulated sugar
• 1  teaspoon orange zest (optional)
• 1⁄2 teaspoon salt
• 11  tablespoons unsalted butter, cut in cubes
• 1  egg, lightly beaten
• 1⁄4 cup heavy cream (I use milk)

• FILLING

• 2  cups  pure solid-pack pumpkin
• 3  large eggs
• 1⁄2 cup sugar
• 1⁄4 cup dark brown sugar
• 2  tablespoons unbleached flour
• 1  teaspoon ginger
• 1  teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon salt
• 1⁄2 cup heavy cream (I use milk)
• 1⁄4 cup Bourbon (Jack Daniels also works)

• STREUSEL TOPPING

• 3⁄4 cup unbleached flour or 3⁄4 cup wheat flour
• 1⁄3 cup sugar
• 1⁄3 cup dark brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter
• 3⁄4 cup walnut halves, toasted and chopped (optional)
• 1⁄4 cup crystallized ginger (optional)

Directions

1. Preheat oven to 350°F.
2. CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
3. Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
4. Add egg and cream, mixing on low speed til dough is just combined.
5. Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
6. Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
7. FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
8. Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
9. Whisk in heavy cream and bourbon.
10. STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
11. Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
12. Stir in the walnuts and crystallized ginger.
13. ASSEMBLE THE TART.
14. Unwrap dough and let it warm up until it is pliable (5-15 minutes).
15. Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
16. Pour the pumpkin mixture into the unbaked tart crust
17. Scatter the struesel topping evenly over the pumpkin mixture.
18. Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
19. Let the tart cool for at least 2 hours before serving.
20. Serve with lightly sweetend whip cream or with vanilla ice cream.