Ingredients
2 cups all-purpose flour1/3 cup sugar1 teaspoon grated orange zest1/2 teaspoon salt2/3 cup cold butter, cubed1 large egg, lightly beaten1/4 cup heavy whipping creamFILLING:3 large eggs1 can (15 ounces) pumpkin1/2 cup sugar1/2 cup heavy whipping cream1/4 cup packed brown sugar1/4 cup bourbon2 tablespoons all-purpose flour1 teaspoon ground cinnamon1 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon ground clovesTOPPING:3/4 cup all-purpose flour1/3 cup sugar1/3 cup packed brown sugar1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 cup cold butter, cubed3/4 cup coarsely chopped walnuts, toasted1/4 cup chopped crystallized ginger
Preparation
Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes.
On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom.
Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.
