Pumpkin Pecan Streusel Torte
This post may contain affiliate links. Read my full disclosure policy.
With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy and elegant alternative to pumpkin pie.
With a cakey pecan crust, pumpkin pie filling, and crunchy oat streusel topping, this torte is an easy and elegant alternative to more time-consuming holiday desserts, like Pumpkin Pie or Pumpkin Cheesecake. The recipe comes from Linda Grimes, a South Lake Tahoe restaurateur and also one of my readers. 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!
You may also like
- 24 Best Thanksgiving Side Dishes
- 16 Thanksgiving Desserts Worth Saving Room For
- Perfect Pumpkin Pie
- Pumpkin Cake
- Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce
- Pumpkin Scones with Spiced Pumpkin Glaze
Pumpkin Pecan Streusel Torte
With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy and 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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
It’s amazing! I actually prefer this to traditional pumpkin pie, cos’ I don’t need to make the pie crust!
Changes made:
– steamed some fresh pumpkin and removed the skin after steaming.
– used 30% less sugar for the filling and it was still really sweet. I think I will reduce sugar for the topping next time too.
– we don’t have pecans here so we used walnuts instead. Worked well.
Definitely party-worthy!
Delicious! I made it this year for Thanksgiving. Prepped ingredients as much as I could the day before and put it together Thanksgiving morning. It was great. The mixture of spices was right on!
Hello, Happy Thanksgiving.
Big Fan – love all the recipes.
I made this torte last year and everyone loved it so I made it again and something went wrong, as topping did not incorporate with a filling. My only explanation is that waited too long after putting it and instead of taking the torte out after 30 minutes, I waited 40. Do you think it might be a reason or something else.
I am keeping the recipe like many others from your website.
Hi Halina, So glad you like the recipes and hope you had a great Thanksgiving! Yes, I think that having the torte in the oven for 40 minutes would have made the filling more firm so the streusel didn’t stick to it quite as well. Hope you have better luck with it next time!
Delicious!
I used 1 1/2 cups 10% cream and just 1/2 cup of brown sugar in the filling. Looked beautiful and tasted great. A perfect combo of pumpkin pie and apple crisp!
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.
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.
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.
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