Pumpkin Pecan Streusel Torte
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With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy yet elegant alternative to pumpkin pie.
With a cakey pecan crust, pumpkin pie filling, and a crunchy oat streusel topping, this torte is a simple yet elegant alternative to more time-consuming holiday desserts, like pumpkin pie or pumpkin cheesecake. The recipe comes from one of my readers, Linda Grimes, a restaurateur from South Lake Tahoe—thank you, Linda!
Pumpkin Torte Ingredients
Step-by-Step Instructions
Begin by combining the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade.
Process until the nuts are finely ground.
Transfer the crust mixture to a greased springform pan.
Pat the crumbs into an even layer (I usually use the bottom of a glass or measuring cup to flatten it evenly), then set aside.
In a large bowl, whisk the eggs.
Add the remaining filling ingredients.
Whisk until evenly combined.
Pour the filling over the crust in the pan.
Bake for 30 minutes. Meanwhile, make the streusel topping: Combine the flour, oats, brown sugar, and spices in a medium bowl.
Mix well, then add the butter pieces.
Using your fingers, rub the butter into the other ingredients until the mixture is clumpy.
Stir in the pecans, and then refrigerate until ready to use.
Once the torte has baked for 30 minutes, remove it from the oven.
Sprinkle the streusel topping evenly over top.
Bake for 25 to 30 minutes more, or until the filling is set and the streusel is golden.
Let the torte cool on a rack until completely cool, about 4 hours. To serve, remove the outer ring from the springform pan and transfer the torte to a platter.
Serve with sweetened whipped cream, if desired. Enjoy!
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Pumpkin Pecan Streusel Torte
With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy yet elegant alternative to pumpkin pie.
Ingredients
For the Crust
- 1 cup pecans
- ¾ cup all purpose flour
- 6 tablespoons packed light brown sugar
- 4 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
For the Filling
- 2 large eggs
- 1 (15-oz) can pure pumpkin, such as Libby's
- 1 (12 fl-oz) can evaporated milk
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ tablespoons all-purpose flour
- 1¾ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon salt
For the Streusel
- ⅓ cup all-purpose flour
- ¼ cup rolled oats
- ½ cup packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
- Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.
- Make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.
- Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.
- Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the topping evenly over the partially baked filling (don't worry that the filling is still a bit liquid; the topping will not sink). Bake for 25 to 30 minutes more, until the filling is set and the topping is golden brown. Let the torte cool completely on a rack, about 4 hours. To serve, run a thin-bladed knife around the edge of the pan to loosen the torte from the sides, then remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.
- This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 432
- Fat: 24 g
- Saturated fat: 9 g
- Carbohydrates: 50 g
- Sugar: 35 g
- Fiber: 3 g
- Protein: 7 g
- Sodium: 151 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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My nephew is allergic to nuts. What do you recommend I do for the crust or should I switch to a gingersnap crust? With the topping, I think I can just eliminate the nuts. Any suggestions? I would like to make this for Thanksgiving.
Hi Elaine, I think a gingersnap or graham cracker crust would be delicious here, and it’s fine to eliminate the nuts in the topping. Enjoy!
This is pumpkin pie but better and also easier and also mistake-roof and also more impressive looking. Serve it with homemade whipped cream and caramel sauce (Jenn has easy microwave instructions for it in her Pumpkin Cheesecake recipe). Just try it, you’ll never make pumpkin pie again.
If I wanted to make a 12” instead of 9 should I double the recipe or 1.5? I don’t want to over fill my pan. Thanks!
Hi Sam, I’d double it. Please LMK how it turns out if you try it!
I highly recommend this recipe. Takes a boring pumpkin pie to the next level.
My husband said it was the best Pumpkin Pie he has had and he doesn’t care for Pumpkin Pie. Our friend said it was an Award Winning Pie. 5 *s
Jenn – I just baked this tonight as a “test run” for Thanksgiving. I made several minor adjustments (no oats in the topping; half & half in place of the evaporated milk; upping the spices). I also used a pie dish because our springform pan always seems to leak.
The result – The torte hasn’t even finished cooling w/o sampling… And my brother and my mom love it! This is fantastic especially coming from my brother. (He’s one of those people with a fine, discriminating set of taste buds.) Thank you so much for another winner!
This streusel torte is the best thing to happen to me since in months! Just made it for a Canadian Thanksgiving meal shared with friends. We all enjoyed it immensely. Great recipe and thank you!
Hi Jenn. Do you think I can substitute walnuts for the pecans? Your recipes are incredible. Thanks so much
Definitely (and so glad you like the recipes)! 🙂
Thanks for the recipe Jen, excellent reviews from my family. Truth be told, I did add a splash of vanilla to the pie filling.. Will definitely make again. Regards Chuck
Hi Jenn,
Does it make a difference to the cooking time if the springform pan is on a baking tray vs. on the oven rack? After 30 minutes, my torte was very soupy. I cooked it another 25 minutes at 385 (trying to hurry it along!) and it probably needed another 10 minutes to be closer to “wobbly.” Not sure if the baking tray slowed it down or my oven.
Also, I used a 9″ springform pan and was surprised at how high the pumpkin layer was. Does that compact further as it cools/sits?
We enjoyed it very much and I’ll definitely make it again (with more time for cooling!!). It was way too sweet for me but no complaints from others.
Thanks,
Elan
Hi Elan, The baking tray may have kept the heat from circulating as much so that could be why it took a few extra minutes in the oven. And it does deflate a little as it cools. Hope that helps!
I made it everyone loved it. I cut the sugar for the filling in half, half a cup instead of a one cup.