Sunday, November 29, 2009

Pumpkin Tart with Cookie Crust and Streusel

As the winter approaches, I am falling in love.....yes falling in love with pumpkin.  The more I have, the more I like it and the very best food with pumpkin, I have had is this pumpkin tart.  This tart is a point of demarcation for me.  As I work my way to making beautiful pie crusts, I have traveled through graham cracker, chocolate cookie crumb crust, a soft tart and now a cookie crust tart.  There is a glimmer of light ahead saying, "Pie Crust Coming - Toot Toot".  I may just be ready.

This pie is for "You Want Pies With That?".  We were asked to make a pumpkin pie with a twist.  I just wanted a pumpkin pie but I think it is twisted in the sense, it is a tart, it has a cookie crust, and it is pumpkin pecan with pecans in the crust and the streusel.  Right, it has streusel too.  That is my pie and it is  yummy.

This pie, Pumpkin Tart with Cookie Crust and Streusel, comes from Southern Food by Dianna Rattray,  I check there, almost the first place, when looking for a new recipe.  Since, I also like Southern Living, I  guess my taste goes to the South.


1 cup flour

1/4 cup brown sugar

1/2 cup pecan pieces

4 tablespoons margarine
1 egg


2 large eggs, beaten

1/3 cup granulated sugar

1 cup pumpkin puree

1/2 Rice milk

1/2 teaspoon cinnamon 

1/4 teaspoon salt

1/4 teaspoon ground ginger                                               

dash nutmeg

dash ground cloves


1/4 cup flour

1/4 cup brown sugar

2 tablespoons oil

1/4 cup pecan pieces, chopped small


Combine 1 cup flour, 1/4 cup brown sugar, 1/2 cup pecan pieces in a food processor. Process until pecans are finely ground. Add the 4 tablespoons of butter and 1 egg; pulse until well blended. Press over bottom and up sides of a 9-inch tart pan. Bake for 20 minutes.

Meanwhile, prepare pumpkin mixture and streusel. Beat 2 large eggs with 1/3 cup sugar, 1 cup pumpkin, the Rice milk, salt, and spices. In another bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons of butter, and 1/4 cup pecan pieces. Set aside.

Pour the pumpkin filling mixture into hot crust and return to oven. Bake for 20 minutes longer; sprinkle with streusel and bake for about 10 minutes longer, or until topping lightly browned.

Cool in pan on a rack for 30 minutes. Remove sides of pan and cool completely. Serve with whipped cream. Store in the refrigerator.

Serves 8 to 10.


  1. Mmm, that sounds so good. I don't LOVE regular pumpkin pie, but this kind of thing would be great.

  2. I never used to like pumpkin, but the more I have it the more I love it as well. I am torn as to whether I prefer sweet or savory dishes with it....right now it's a toss up between a pumpkin and crab risotto, pumpkin lasagna or a pumpkin and gingersnap cheesecake.

  3. Oh wow...that looks fantastic! Cookie crust! I never would have come up with that. Saving to file.

  4. I'm tired of the short pastry crust that I'm making with my pies. But a cookie crust...well does that sound super special or what! This tart looks totally delectable!

  5. that sounds absolutely delicious!!!

  6. Love all the pecans you put in this pumpkin tart, Chaya.

  7. This recipe looks AWESOME!!! I like the pecans in this recipe.

  8. This sounds soooooooo good! Love the idea of putting streusel on pumpkin pie! :)

  9. Oh my , I think I would love that streusel topping and cookie crust. Way to improve a winner.

    By the way, the YWPWT voting is still open for this month’s winner. I urge you to enter your vote (hopefully that will break the 3 way tie we’ve got going on right now, LOL). See here


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