Fancy Shmancy Pumpkin Pie

From the brandy pumpkin custard and hazelnut streusel to the chevre cream topping, this fancy version of pumpkin pie is full of surprises. It's a little labor intensive but the sweet, creamy and crunchy all at once flavor is worth the effort. I promise your taste buds will sing!

BRANDY PUMPKIN STREUSEL TART

Make one recipe of your favorite pie crust. Roll and fit into a 9 inch tart pan or pie tin. Set in refrigerator until other ingredients are ready to assemble the tart.

Chevre Cream

1 pint heavy whipping cream

2 tablespoons chevre (soft goat cheese)

1 teaspoon honey

Just before serving whip heavy cream on high speed until fluffy. Using a whisk or electric mixer on low, add in chevre until well blended. Drizzle in the honey as you mix. Garnish each pie piece with a generous dollop on the side.

Custard

2 cups pumpkin puree (canned or fresh)

3 large eggs

1/3 cup granulated sugar

1/3 cup packed light brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

dash of ground cloves

dash of table salt

1/2 cup half and half

1/4 cup plain brandy

Add all filling ingredients into a food processor. Pulse until well blended. Pour into a large bowl and refrigerate while making the streusel.

Streusel

3 cups all-purpose flour

1/3 cup granulated sugar

1/3 cup paked light brown sugar

1/2 teaspoon ground cinnamon

dash of salt

1/2 cup unsalted butter

1/2 cup hazelnuts

1/8 cup chopped crystallized ginger

1/4 cup chopped walnuts

Combine flour, sugars, cinnamon, salt, and hazelnuts in food processor. Process until hazelnuts are ground fully. Add butter. Pulse until mixture is crumbly. Transfer mix into a medium size bowl. Fold in ginger and walnuts. Set aside and begin to assemble tart.

Preheat oven to 350 degrees F. Pour filling mixture into the unbaked crust. Gently scatter streusel evenly over the pumpkin filling mixture. Bake on rack positioned in the center of the oven for 55-60 minutes or until a toothpick inserted in the center of the filling comes out clean. Do not overbake. Let tart cool at room temperature before refrigerating overnight. Serve plain or with chevre cream. Yummy!