I don’t think pumpkin pie needs to be improved upon or replaced – that’s not what this is about. I’ll still be making a traditional pumpkin pie for Thanksgiving and loving every bite…but in the meantime I’ve already made this spicy, creamy, crunchy-topped, cookie-crusted pumpkin tart twice this fall, and it’s only the middle of October.
So why do we need both? Silly question, but I’ll go along, and start with the crust. In place of the usual flaky pie crust, this pumpkin tart has a shortbread crust. It’s quick and easy to make – no rolling pin required – has a buttery flavor and a very tender, almost sandy consistency that melds with the filling in the center but stays cookie-crisp at the edges.
Next, the filling. Since I’ve put a considerable amount of effort into perfecting my pumpkin pie recipe, I haven’t strayed too far in developing the filling for this pumpkin tart. Same spice profile, and the same foolproof method for mixing the ingredients to achieve a completely smooth, silky-textured custard. But the filling needed to be a little firmer in order to support the streusel topping, so I added a couple of tablespoons of flour and an extra egg, and cut down on the liquid. The result is a thick, creamy, deeply-spiced custard nestled softly between the buttery crust and the sugary streusel topping.
The topping. It’s what really sets this pumpkin tart apart. Not thick or heavy, it has the consistency of the sugar lid on a crème brûlée: a delicate brown sugar shell, seasoned with pumpkin spices and dotted with a scattering of roughly chopped pecans.
Although it isn’t strictly necessary, a drizzle of caramel sauce complements the spices in the tart and makes a nice finishing touch. Mine is simple to make and has a deep smoky flavor enhanced by an optional but highly recommended splash of bourbon. But you could substitute a good store-bought sauce, or a dollop of whipped cream instead.
Prep tips, making this ahead, and what to do with leftovers:
- The unbaked crust needs to chill for at least 30 minutes before you assemble and bake the tart. If you want to get a longer head start, make the crust the day before and chill it overnight.
- This pumpkin tart will keep for a week in the fridge, so make it ahead or keep leftovers within that timeframe.
Pumpkin Pecan Streusel Tart
Ingredients
- For the crust:
- 2 cups (240 grams/8½ ounces) all-purpose flour, plus additional for your hands
- 1/3 cup (38 grams) confectioner’s sugar
- ¼ teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon Morton’s)
- 10 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 large egg yolk
- 2 teaspoons heavy cream
- For the topping:
- 1/3 cup (40 grams/1-3/8 ounces) all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon Diamond Crystal kosher salt (or a large pinch of Morton’s)
- Pinch of ground ginger
- 4 tablespoons cold unsalted butter, cut into ½-inch cubes
- ½ cup chopped pecans
- For the filling:
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon Morton’s)
- Pinch of ground clove
- 3 large eggs
- 1 tablespoon molasses
- One 15-ounce can pumpkin puree (not pumpkin pie filling)
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- For serving:
- Caramel Sauce (optional)
Directions
- Step 1 To make the crust, put the 2 cups of flour, confectioner’s sugar, and kosher salt in the bowl of a food processor and pulse to combine. Add the cubed, cold butter and pulse until the butter is broken down to the size of peas. In a small bowl, whisk together the egg yolk and cream. Add the egg mixture to the processor and pulse until the dough looks like moist granules.
- Step 2 Dump the dough mixture into a 10-inch round tart pan with a removable bottom. Use lightly floured hands to press the dough out across the bottom of the pan and up the sides to make a firm crust of uniform thickness (about ¼ inch). The dough will seem very dry and crumbly, but that’s the way it’s supposed to be. Just be patient as you’re pressing it into shape. Once the crust is mostly formed, work your way around the bottom inside edge, pressing the fingertips of one hand into the corner and at the same time, pressing down with the thumb of your other hand on the top edge. This will simultaneously form a sharp corner at the bottom edge and a flat edge even with the top of the pan, for a perfectly formed crust. Chill the crust for at least 30 minutes and up to several hours.
- Step 3 You can use the same processor bowl to make the topping, no need to wash it out in between. Add the 1/3 cup of flour to the bowl along with the brown and granulated sugars, cinnamon, salt and ginger. Pulse to combine. Add the 4 tablespoons of cubed cold butter and pulse until the butter is broken down to the size of peas. Transfer the mixture to a medium-sized bowl. Add the pecans and toss to combine. Chill the topping until needed.
- Step 4 Heat the oven to 350 degrees. Line a large baking sheet with foil.
- Step 5 Make the filling. In a large mixing bowl, or an 8-cup liquid measuring cup, combine the sugar, flour, cinnamon, ginger, nutmeg, salt and clove, and whisk until the spices are thoroughly distributed. Whisk in the eggs until smooth, then the molasses. Whisk in the pumpkin until thoroughly mixed, and finally the cream and vanilla.
- Step 6 Place the tart pan with the chilled dough on the foil-lined baking sheet. Pour the filling into the crust. Carefully sprinkle the topping over the filling, laying it gently on the top of the filling so it doesn’t sink or disturb the filling.
- Step 7 Bake the tart for 60 to 65 minutes, or until the filling is firm (doesn’t wobble if you gently jiggle the pan) and the streusel look dry and set all the way to the center. Transfer the tart pan to a cooling rack and cool the tart completely, then chill for at least 2 hours before serving.
- Step 8 Serve drizzled with caramel sauce, if desired.
