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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This was delicious. Made for 8 adults 5 kids so recipe 1 1/2 times more. I used a 9 x 13 pyrex glass dish, 7 TBLS brown sugar – crust and kept the streusel sugar amount unchanged and it was light, wonderful and not overly sweet . The dish allowed for cutting in squares which is easier for little kids to eat.
Hi Jenn,
Just had to weigh in and wish you and your family a Happy Thanksgiving! I know it’s been a long time since I sent you this recipe, and I’m happy to see that people are still making it and giving it rave reviews. I’m making it myself this week and salivating already. It really is delicious IMHO!
Happy eating
Linda Grimes
So great to hear from you, Linda! Happy holidays! 💕
Hi Jenn, I have two questions. My torte pan is only 1 inch high and 9 inches across. Can this be baked in that torte pan? Also, can I use the ginger snap crust recipe that you used in the pumpkin cheesecake? Thanks in advance.
Hi Bev, The pan may be a little small, but the gingersnap crust should work.
Thanks, Jenn, for your quick response. Still debating the ginger snap crust or pecan. LOL!! Happy Thanksgiving to you and yours!!
Hi Jenn! I’m planning to make this for this year’s Thanksgiving dessert and so excited as we love anything with pumpkin/pecans! My question is do you think a little bourbon in the pumpkin mixture would play well? I always add it to my pecan pies but don’t want to overwhelm all of the warming spices either. Thanks in advance and happy Thanksgiving to you and yours! 🙂
Hi Candice, I love the idea of a little bourbon in this!
Wonderful! I’ve always thought bourbon, brown sugar, and pecans just belonged together. We’ll see how it marries with pumpkin too 🙂
question, how much bourbon
Hi Carol, I’d replace 2T of the evaporated milk with bourbon.
This is absolutely delicious. It has replaced traditional pumpkin pie for our Thanksgiving feast.
Hi Jenn:
Thank you for sharing your wonderful recipes. Have a question maybe you can answer. I made a batch of pumpkin seasoning. Could I use this instead of bringing out all my spice jars for your Pumpkin Pecan Streusel Torte? If so, could you tell me how much I would need for the pie filling? Think I can figure out the amount for the streusel. Thank you in advance.
Hi Joanne, that should be fine. You’ll need to use just shy of 2.5 tsp. Hope that helps and that you enjoy!
Can this be made with just using pumpkin pie spice and cinnamon? How much would you use though?
Sure – you can omit the cinnamon (as that is also in pumpkin pie spice) and use a total of 2-1/2 teaspoons. Be sure to also include the pepper. Hope you enjoy!
Hi! I see others have made this in a deep dish pie plate. Is it be possible to make this in a tart pan? Thanks, love your recipes.
Glad you like the recipes! And yes, a tart pan will work here – enjoy!
Hi Jenn,
Let me start by saying I love literally every single one of your recipes. I felt like I couldn’t cook anything until I found your site while looking for a pumpkin bread recipe and it changed my whole outlook. I now love cooking meals and desserts all week for myself, my two young kids, and my husband, using exclusively your recipes! We all love it all! I also just pre-ordered your new cookbook and ordered your first cookbook as well!
Now to my question… I plan on cooking this pumpkin torte tomorrow, but my son is allergic to nuts so I’m going to leave out the pecans. The rest of the crust ingredients sound excellent, so I’m wondering what measurements to increase the other ingredients by or what I should add in place of the nuts?
Also, I plan to make the pumpkin muffins and have to leave out the pecans for the streusel topping… so same question… what amount should I increase the other ingredients by or what should I add in place of the nuts?
Thank you so much for your time and help, and thank you for making home cooked meals a reality for me!
Hi Sarah, So glad you like the recipes and they have changed your attitude about cooking! 🙂
If you’re dealing with a nut allergy, I honestly don’t think this is the best option for you as both the crust and the topping rely on it.
Regarding the pumpkin muffins, you could use a non-nut substitute like pepitas or sunflower seeds for the streusel. Hope that helps!
I made this recipe and both my husband and I really loved it. We made it on a regular day, just to try it, but it’s a recipe that saved on our recipe collection for special occasions.
This was so delicious and a nice change from what I usually make at Thanksgiving.