Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust

Jerrelle's pumpkin tart is delicious even without a cookie topper. But if you're going for a fancy finish on the tart, dip the cookies in a whiskey glaze sprinkled with gold luster dust.

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
4 hrs 30 mins


  • ½ cup unsweetened pecan butter, stirred before measuring*

  • cup unsalted butter, softened

  • 2 cup all-purpose flour

  • 1 cup plus 1 Tbsp. powdered sugar

  • 1 15 oz. can pumpkin

  • 1 ½ cup heavy cream

  • ½ cup granulated sugar

  • 2 eggs

  • 2 tablespoon bourbon whiskey or apple cider or juice

  • 2 teaspoon vanilla

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • 1 teaspoon freshly grated nutmeg


  1. Preheat oven to 375°F. For crust: In a medium bowl combine pecan butter, butter, and 1/2 tsp. kosher salt. Beat with a mixer on high until smooth. Add flour and 1 cup powdered sugar; beat on low until a crumbly dough forms. Lightly knead dough until it forms a ball. Divide dough in half.

  2. Press one dough portion into bottom and up sides of a 9-inch tart pan with removable bottom. Bake 15 minutes or until browned. Let cool completely on a wire rack.

  3. Reduce oven temperature to 300°F. For filling: In a medium bowl whisk together pumpkin, 1/2 cup cream, the granulated sugar, eggs, bourbon, 1 tsp. vanilla, the ginger, cinnamon, nutmeg, and an additional 1/4 tsp. kosher salt until combined. Pour filling into crust.

  4. Bake 50 to 55 minutes or until set. Let cool completely. Cover and chill at least 2 hours or until ready to serve.

  5. To serve, in a medium bowl beat the remaining 1 cup cream, 1 Tbsp. powdered sugar, and 1 tsp. vanilla with a mixer on high until stiff peaks form (tips stand straight). Pipe or spoon whipped cream onto tart. Serves 8.

  6. For glaze: In a small bowl combine 1 cup powdered sugar and 1 to 2 Tbsp. bourbon whiskey or apple cider or juice to make dipping consistency. If desired, sprinkle a little edible gold luster dust on glaze. Dip tops of cookies in glaze. Let stand until set. If you add cookies to top of pie before chilling, they will soften as the pie chills so you can cut through them as you serve the pie. If you prefer crisp cookies, top pie with cookies just before serving. Store extra cookies in an airtight container up to 5 days.

Pecan Butter

You can purchase pecan butter to save time, but homemade is easy to make and often tastes better than store-bought. Preheat oven to 350°F. Spread 1 lb. pecan halves or pieces in a shallow pan. Bake 10 to 12 minutes or until deep golden brown, stirring once. Let cool. Process in a food processor or blender 5 minutes or until smooth and creamy, scraping down sides of bowl as needed. Season to taste with kosher salt.


The tart is best the day it's made, within a few hours of cooling completely, but it will keep in the refrigerator overnight.

Cookie Topper:

On a lightly floured surface, roll out remaining dough half to 1/4 inch thick. Jerrelle Guy cuts leaf shape cookies freehand using a sharp knife to top her pie, but you can use any shape 1 1/2- to 2-inch cookie cutters. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375°F oven 10 to 12 minutes or until light brown. Let cool on a wire rack.

Nutrition Facts (per serving)

458 Calories
31g Fat
40g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 458
% Daily Value *
Total Fat 31g 40%
Saturated Fat 16g 80%
Cholesterol 118mg 39%
Sodium 139mg 6%
Total Carbohydrate 40g 15%
Total Sugars 24g
Protein 6g
Vitamin C 2.6mg 13%
Calcium 62mg 5%
Iron 2mg 11%
Potassium 225mg 5%
Fatty acids, total trans 1g
Folate, total 44.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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