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 the following adjustments:
– square ‘brownie’ pan w coconut oil to ‘grease’ it
– coconut oil instead of butter in crust
– splenda ‘for baking’ instead of white sugar
– I did use real brown sugar because I didn’t have monk fruit sugar on hand
– skipped the topping to reduce sugar content
– I left out 1/4c of evaporated milk (again due to sugar)
I served it directly from pan – use spring form if you want prettier presentation.
For topping, I purchased So brand coconut whipped topping.
Next time I may use parchment paper to be able to lift it out of pan, but I’m ok with serving from the pan.
This was absolutely amazing! I was patting myself on the back with all the others. Simple instructions, easy ingredients and it was a hit!
Hi Jen,
Can I use regular milk instead of evaporated milk? Thank you.
Marlene
Hi Marlene, it may work, but I’m hesitatnt to suggest it without testing it. If you’d like an alternative to evaporated milk, some readers have made this successfully with heavy cream and 1/2 & 1/2.
I made this for thanksgiving this year and people were OBSESSED with it. It’s absolutely delicious, better than any pumpkin pie. I love the texture of the crust and streusel. And if you’re wondering if you can make substitutions to make this gluten and dairy free— yes you can! I used a can of condensed unsweetened coconut milk for the evaporated milk, as well as King Arthur GF Blend for the flour. It’s amazing.
Made this yesterday and it was delicious! Only thing was the bottom got a bit dark, I buttered the pan since I don’t use spray. Not sure if that was it, or the temperature was too high, I cooked it about an hour as well, with some slight gooeyness in the very center. Would it work to cook it on 350, has anyone tried that? Thanks for a wonderful recipe!!!
That’s fine to cook it at 350°F, SJ, but I would check your oven to be sure it’s not running a bit hot.
I made this for last night’s Thanksgiving dinner. Even though there was only 5 of us, there was hardly any left at the end of the evening! Some of the guests are not big pumpkin fans but because the pumpkin layer is relatively thin, it was deemed “not overly pumpkin-y”. I’ll definitely make this again.
Amazing recipe. I made it for Thanksgiving with fresh pecans from Alabama. It was a huge hit and so easy to make.
Hi Jen,
Big Fan – none of the recipes have failed me!
I’m hoping to make this torte for my dinner party next week. Since it’s going to be a busy day, would it be possible to make some elements a day ahead? For example, I can make the crust mixture in the spring form pan + the streusel topping a day ahead of time (left in the fridge). On the day of the party, make the pumpkin pie filling and bake accordingly? Thank you!
So glad you like the recipes, Patrick!
Yes, I think what you’re suggesting would be fine. Hope everyone enjoys!
I made this pumpkin torte yesterday and followed your recipe exactly as written. It is gorgeous and delicious. I had a pan problem. Thought I had a springtime pan but couldn’t find it so I baked it in a tart pan that had 1 1/2 inch sides. Had enough of the mixture Left over to make a small mini-pie. The torte released beautifully from the tart pan and makes a beautiful presentation. Can’t wait to take it to my son’s house and put a big dollop of whipped cream on top! Thank you for many great recipes and clear ditections, Jenn.
Hi Jen,
I was wondering if you think some kind of a gingersnap crust for this torte would work instead of the pecan crust. (Since we are having pecan pie and apple pie, I was thinking it might be good to do a pumpkin dessert that didn’t have pecans in it.) Also just seemed like pumpkin and ginger snap flavors together might be good. What do you think?
Thank you so much for your wonderful recipes!
Hi Janna, I do think it’d be good. You could try it with the gingersnap crust from my pumpkin cheesecake.