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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Made this as written for Thanksgiving a few years ago and it was fabulous! I might try it with sweet potato instead of pumpkin next time!
I made this pie for Thanksgiving and it was amazing. It’s like a combination of my favorites – pecan pie and pumpkin pie in one. Followed the recipe exactly and it turned out perfectly. Only need a small slice because it’s so rich!
This was so different. Never had anything like this, cake, pie, crunch. Fabulous recipe. Sorry no picture. It went like hot cakes. It is a keeper for sure. Wonderful to share any time of year.
This is absolutely the best dessert ever especially for Thanksgiving save the trouble of making a pecan pie and a pumpkin pie everyone who’s had loves loves loves it.
This was a delicious finish to ourThanksgiving dinner! It was very easy to put together…I felt guilty as my guests raved about it as it took little time or effort! Don’t wait till Thanksgiving….try it now!
Hi Jenn:
I do not have a springform pan. Can I substitute a 12 cup Bundt pan instead?
Thank you for all if your incredible recipes- you’re a wealth of information, and am having so much fun working w/ your recipes!!!
Lisa
Hi Lisa, Unfortunately a Bundt pan won’t work for this recipe. So sorry! Glad you are enjoying the recipes. 🙂
I made it in a deep dish pie shell. A old glass Pyrex one with fluted edges. Did not overflow and it looked attractive.
Didn’t want to use a springform pan for a pie.
Hi. I have one question before I make this for the first time. Bring the crust up the sides of the pan a little like a cheesecake or bottom only? I don’t remember if you said to grease pan at all. I appreciate the guidance. Monica
Hi Monica, the crust does not need to come up the sides of the pan. And, yes, I’d treat the pan with nonstick cooking spray. Hope that helps and that you enjoy!
Hi Jen! I LOVE your site and recipes. Your site is my “go to” for delicious, no fail and interesting food.
I want to make this torte for work on Tuesday. One of our staff is allergic to oats. What can I substitute? Double the flour? Thanks!
Hi Kathy, so glad you like the recipes! You can just leave the oats out — the streusel will still be great. 🙂
Thank you! I am making it tonight!
I made this for Thanksgiving and it was really good. I would change a few things
Both in the crust and the topping I would cut back on the butter by aleast a tablespoon on each
I thought it was a little greasy – I also left out the oats. Overall is was delicious!
I made this for Thanksgiving dessert and my family loved it. They all agreed that it was the best “pumpkin pie” they ever had. This delicious and beautiful torte will be added to our Thanksgiving traditions.
Hi Jenn
Sure you very busy helping us all answer questions. On the pumpkin Pecan Streusel Torte can I make the crust today and refrigerate and do the rest tomorrow am?
Thanks
Happy Thanksgiving!
Yep 🙂