Line a 10-inch tart pan with the tart dough. Preheat oven to 350°.
To make the filling:
Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, salt, cinnamon, ginger, cloves and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.
To make the topping:
Combine the flour, both sugars, cinnamon and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3 to 5 times, until the mixture is crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. (Don’t worry, it won’t fall to the bottom of the tart.) Bake for 45 to 50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.
You can also substitue the pumpkin filling for a Butternut Squash Puree. Use the following ingredients in place of the pumpkin filling:
3 medium butternut squash
5 T. melted butter
1/4 t. whole cloves
1/4 t. ground ginger
1/4 t. cinnamon
1/8 t. ground nutmeg
1/2 t. salt
Cut each squash in half, lengthwise, and remove seeds with a spoon. Combine spices, melted butter and salt and liberally brush on the interior of the squash. Put squash, cut-side up, on a sheet tray lined with aluminum foil and roast in oven until fork tender, or approximately 1 1/2 hours. Allow to cool, almost completely, then scoop out flesh with a spoon and puree (should have about 15 ounces). Continue with recipe as follows.