Pumpkin Pie With Streusel Topping Shortbread Crust

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

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Steps

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Preheat oven to 350f.

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Crust- mix flour sugar , orange zest , and salt in a bowl on low speed for 30 seconds.

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Add butter on low speed until mixture looks crumbly.

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I use a pastry cutter.

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Add egg and cream , mixing on low speed til dough is just combined.

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Mold dough into a 1-inch-thick disk and wrap in plastic wrap.

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Refrigerate at least 1 hour or for up to a week.

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Filling - place pumpkin into a bowl and whisk in the eggs one at a time.

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Add both sugars , flour , ginger , cinnamon , cloves and salt and whisk about 30 seconds.

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Whisk in heavy cream and bourbon.

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Struesel topping - combine flour , both sugars , cinnamon , and salt in a food processor or bowl.

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Add the butter and pulse until butter has blended and mixture is crumbly.

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Stir in the walnuts and crystallized ginger.

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Assemble the tart.

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Unwrap dough and let it warm up until it is pliable.

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Roll the disk into a 13 inch round and drape around a 10 inch tart pan.

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Pour the pumpkin mixture into the unbaked tart crust.

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Scatt.

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Ingredients

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unbleached flour, granulated sugar, orange zest, salt, unsalted butter, egg, heavy cream, solid-pack pumpkin, eggs, sugar, dark brown sugar, ginger, cinnamon, clove, bourbon, walnut halves, crystallized ginger