Pumpkin Pie With Streusel Topping & Shortbread Crust

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 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)
• 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)
• 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)

Recipe

• 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.