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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I know you state this is best made the day of serving, but can I freeze it? Also, what is the primary reason you suggest making it the same day for best success? Will the crust and/or streusel get too soggy? I really want to make this but definitely can’t manage it on Thanksgiving day. Thanks-I always appreciate how responsive you are to the (my!) oft answered questions 🙂
Hi Andi, It’s fine to make a day ahead and/or freeze. The topping stays a bit more crisp when made the day of serving, but the difference is minimal. Happy Thanksgiving!
Would you freeze it in the springform or unmold and freeze?
Thanks,
Carolyn
I’d unmold it. 🙂
Hi Jenn,
Do you think this recipe would work with some kind of a ginger snap instead of pecan crust? If so, could you recommend a recipe? Since we are also having pecan pie, I thought it might be nice to do something different and also thought the ginger and pumpkin flavors might be yummy together.
I continue to love your recipes!!! Thank you for making delicious home cooking accessible for all of us!
Hi Janna, I do think it’d be good. You could try it with the gingersnap crust from my pumpkin cheesecake.
Jenn!! Long long time fan!! I am wondering if I can just make this in a traditional pie pan? I can wait to try this recipe, I have made countless others of yours, every one is a perfection!!
So glad you like the recipes! And yes, as long as you have the right size pie pan, it should work. Hope you enjoy!
What is the best way to test for doneness/if filling set after baking for second time with streusel topping? Thank you.
Hi Jennifer, once you take it out with the streusel topping, give it a little bit of a shake; you should still be able to see if it jiggles. And this has plenty of time in the oven, so you can rest easy that it will be fully baked. Hope you enjoy!
Good morning Jenn,
I have a question: I have an 8 inch springform pan. Will that work? Is it simply a matter of adjusting baking time?
Thanks!
Lisa
It should work — the torte will just be taller and bake time will be a bit longer so keep a close eye on it. Hope you enjoy!
Thank you Jenn!
Yes it worked perfectly.
Wonderful recipe.
Thank you again!
Lisa
I followed the recipe down to the last detail and it turned out picture perfect. The crunchy pecan topping is the best and the crust just adds to the yummy factor. I will definitely be making this again! Thank you for this elegant, delicious recipe.
This recipe will be replacing my Thanksgiving pumpkin pies! Absolutely delicious and it’s even better the next day right out of the fridge. Loved it!!
May I replace the pecans with almonds? ( allergic brother.)
This sounds amazingly delicious.
Sure! 🙂
I’m making this for the first time today. Then I realized after I’ve already made it that it is best eaten the day you make it. I’m planning on serving this tomorrow for dinner. Do you have any tips or suggestions since it will be served the next day?
Thank you very much. I look forward to trying this. It looks absolutely delicious.
sue
Hi Sue, I’m obviously weighing in too late to help (sorry!) but it’s best to store it loosely covered with foil in the fridge. Just take it out of the refrigerator and allow it to come to room temperature before serving.
I have made this twice in recent weeks and it has been a big hit! There are a few steps but it is not difficult. Two people have already asked for the recipe. Thanks Jenn!!
I followed the recipe to the letter. It was not only delicious but elegant!
I did line the bottom of spring form pan with parchment paper cut in a circle with an inch overhang allowing me to lift it off the metal pan after it had cooled the entire 4 hours in the spring form pan. I set it on the cake stand. Then holding the edge of the parchment paper with my left hand I pulled it to the left while at the same time very slowly pushing the side of the pie to the right with the back of my right hand. It was perfect!!!!
It stayed together and looked gorgeous on the pretty cake stand. It’s always a hit and when asked for the recipe I tell my friends to go the website.