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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I made this delicious torte for Thanksgiving (made it gluten free w / GF flour) and both my GF son- in- law and non GF husband raved about it! My son -in- law loves pumpkin pie and my husband doesn’t so this recipe was a real success to please both of them. Jenn – you’re the best!
Hi-
Did you replace reg flour with gf 1 to 1 flour? Did you use the same quantity?
Thank you!
Hi Dina, In case Nancy doesn’t weigh in, it’s fine to do that. Hope you enjoy!
Very delicious and easy to make. My only criticism is how overly sweet the recipe seemed. I love desserts and bake often so I could tell before I made it. I cut 1/4 of a cup of brown sugar out of the pumpkin pie part and added one tablespoon of bourbon liquor. That said, my Husband loved it so much he asked if I would make it every year for Thanksgiving. My guests said it was a combination of the best parts of pumpkin and pecan pie but better and more festive for any holiday.
Next time I will cut down the sugar in the crust from 6 TBSP to 3.
Highly recommend!
My family is gluten and dairy free for allergy reasons, and so I made this with King Arthur brand GF flour and Miyoko’s “butter.” I reduced double the amount of unflavored almond milk to use instead of evaporated milk. I also added a teaspoon of vanilla to the pumpkin part My family was so, so happy to have this and I will be making it again!
Pumpkin pie has always been my favorite dessert, but anything pumpkin works for me as well. So when I was asked to do a dessert for Christmas this year it was definitely going to involve pumpkin. This pumpkin praline torte is absolutely over the top. Never going to do plain ole pumpkin again. . .well maybe, but not frequently . Jen’s pumpkin crunch muffins are quite good as well.
OMG! I made this last weekend and it was SWOON worthy for sure! We love pumpkin all year round, and this was the best pumpkin dessert I’ve had! So many wonderful flavors coming together into the perfect mouthful. Thank you, Jenn. I love your site and your recipes. You explain everything so well!
This elevates your traditional pumpkin pie in ways that will impress and amaze your guests. Never will I make plain ol’ pumpkin pie for Thanksgiving again. The crunchy texture of the crumb crust and the crumbly streusel topping are a delight. It has become the star dessert for the holidays.
I made a gluten-free version of this recipe by substituting the all-purpose flour with gluten-free all-purpose flour and of course, utilizing all other ingredients certified gluten-free and it was AMAZING! No one could believe it was gluten-free! It was the perfect gluten-free treat for the holidays and my family is lucky I was in a giving mood for the season otherwise I would have eaten the whole torte by myself. This is my new go-to recipe for special occasions!
This is my go to recipe for holidays!
It never fails and everyone loves it.
I have made this torte twice. It is straightforward to make, looks pretty and is delicious!
Family members commented afterwords how much they liked the dessert.
I will definitely make it again. I highly recommend it!
I have made this twice. It is an easy recipe and it’s equally delicious. It will be my new Christmas dessert