Pumpkin Pie With Streusel Topping & Shortbread Crust

Recipe by Erica Vasta
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 1
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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