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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Hi Jenn, Do you think it would be okay to make all of the components for this today and then assemble and bake tomorrow morning? Everyone I’ve made this for has loved it, and it’s the one dessert I cannot wait to eat tomorrow!
Sure, I think that would work (and glad everyone likes it)!
I want to make this without the topping – just serve with whipped cream – how long would I bake this without the topping?
Hi Karen, the streusel on top is what really makes this recipe sing so I wouldn’t recommend skipping it. That said, if you want to give it a try, I think you can remove it from the oven 5 to 10 minutes earlier (just make sure it’s set).
Okay thanks will include it. Thanks for the quick response
Hi Jenn, love your recipes and your instructions are the best. Thank you. Can I make this a day ahead and then add the streusel the day of to protect the texture?
Sure, that will work. Hope you enjoy!
Is there anyway this can be frozen?
Hi Diane, I don’t recommend freezing this. The torte can be made 1 – 2 days ahead of time though and refrigerated; just bring to room temp before serving.
Absolutely fabulous. Finished product looks just like picture.
Can you please tell me what “suffers” if made in advance? Do you think I could freeze it (far in advance)immediately after baking/cooling and then just defrost the day of serving? I’m thinking that might be better than baking the day before. Really want to make this but hate doing desserts the same day as I’m entertaining. Thank you.
Hi Ann, I find the topping isn’t quite as crisp the next day, but you can make it a day ahead; it will still be delicious.
Hi Jenn,
Could this work if I halve the recipe and use a 6inch springform? If so, by how much would I need to reduce the baking time?
Thanks so much; your recipes are wonderful, and many feature regularly at our dinner table.
Vinita
Yes, I’d halve this for a 6-inch pan. Bake time may be a bit different so keep a close eye on it. Hope you enjoy!
Hi Vinita & Jenn!
Jenn I sent in a question about a smaller pan, and after rereading through the comments I came upon Vinita’s question!😊
So I got my question answered….
Vinita I know you posted your question a couple yrs ago, but should you see this, would you share the what the baking time adjustment turned out to be?
Thank you again to you both!
Lisa
What can I use as a substitute for the eggs? I cannot eat eggs! Thanks and love your recipes (: I am currently a college student and I love this website!
Hi Soni, I suspect you could get away with using a store-bought egg substitute here. Hope you enjoy!
Would a 9 inch cake pan be too shallow for this?
I do think it would be a tiny bit too small — sorry!
I used a 10 inch deep dish pie plate instead of a springform and it turned out great!
Hi Jenn, I plan making this pumpkin torte for Thanksgiving! My springform in a 10 inch, the recipe is for a 9 inch, it’s a small difference but any changes in baking time? And recipe mount? I guess torte will be less deep and crust slightly stretch out more. What do you think? Love your recipes and style, planning several besides torte for Thanksgiving 😋 Crab Rangoon, Roasted Green Beans, Candied Pecans at least! Thank you and a happy holiday!
So glad you like the recipes, Janio! This should work in a 10-inch springform — each layer or the torte will just be slightly thinner. Bake time may be a bit less so keep a close eye on it. Enjoy!
Could I use a graham cracker crust instead?
Hi Linda 🙂
Yes, a graham cracker crust will work here too. Enjoy!