This is a great substitute for pumpkin pie, and an easy all year round dessert!

Crust ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 2/3 cup butter-very cold and cut into small cubes
  • 1 large egg-beaten
  • 1/4 cup heavy cream

Filling ingredients:

  • 1 (15 oz) can of pumpkin
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup light brown sugar-packed
  • 1/4 cup Bourbon Whiskey
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Topping ingredients:

  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar-packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter-cold and cut into small cubes
  • 3/4 cup walnuts-chopped
  • 1/4 cup crystalized ginger-chopped

Directions:

  1. Begin with crust. Combine 2 cups flour, 1/3 cup sugar and 1/2 teaspoon salt. Cut in butter until crumbly. Add egg and heavy cream gradually, tossing with a fork until a ball forms. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough into a 13-inch circle. Place into a round tart pan with a removable bottom. Press into the pan and up the sides. Trim off any extra.
  3. In a large bowl, combine the filling ingredients and mix using a stand-mixer until smooth. Pour into the prepared crust.
  4. In a medium sized bowl, combine all topping ingredients, cutting in the butter until crumbly. Sprinkle over the filling.
  5. Place tart on a rack in the middle of the oven. Bake for 45-55 minutes. Cool completely before serving and keep refrigerated.