Pumpkin Pecan Streusel Torte

Tested & Perfected Recipes

Pumpkin Pecan Streusel Torte

It’s not Thanksgiving at my house without something pumpkin, so this unique torte is on the menu this year. With a tender pecan crust, pumpkin pie filling, and crunchy oat streusel topping, it’s like a cross between pumpkin pie and coffee cake. Though it looks elaborate, it takes only 30 minutes to put together. Think of it as an easy 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!

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Here’s what you’ll need. (The ingredient list looks long but it’s really just a lot of spices, and several ingredients are repeated in the different layers.)

ingredients

Begin by combining the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade.

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Process until the nuts are finely ground.

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Transfer the crust mixture to a greased springform pan.

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Pat into an even layer (I usually use the bottom of a glass or measuring cup to flatten it evenly), then set aside.

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Combine all of the pumpkin filling ingredients in a medium bowl.

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Whisk until evenly combined.

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Pour the filling over the crust in the pan, then bake for 30 minutes.

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Meanwhile, combine the streusel ingredients in a bowl.

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Mix with your fingers, rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.

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Once the torte has baked for 30 minutes, remove it from the oven and sprinkle the streusel topping evenly over top.

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Bake for 20 to 25 minutes more, or until the filling is set.

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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.

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Serve with sweetened whipped cream, if desired. Enjoy!

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My Recipe Videos

Pumpkin Pecan Streusel Torte

Servings: 8-10
Prep Time: 30 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour 25 Minutes

Ingredients

For the Crust

  • 1 cup pecans
  • 3/4 cup all purpose flour
  • 6 tablespoons packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch salt

For the Filling

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 (15-oz) can pure pumpkin, such as Libby's
  • 1 (12 fl-oz) can evaporated milk
  • 1 tablespoon brandy (optional)

For the Streusel

  • 1/2 cup packed light brown sugar
  • 2 tablespoons rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

For the Crust

  1. 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.
  2. Combine all of the crust ingredients in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground.
  3. Transfer the crust mixture to the prepared pan and pat into an even layer. (I usually use the bottom of a glass or measuring cup to flatten it evenly.) Set aside.

For the Filling

  1. Beat the eggs in a large bowl. Add the remaining filling ingredients and whisk until well combined.
  2. Pour the filling over the crust in the pan. Bake for 30 minutes.

For the Streusel Topping

  1. Meanwhile, combine all of the streusel ingredients in a medium bowl. Mix with your fingers, rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.
  2. Once the torte has baked for 30 minutes, remove it from the oven. The filling will still be quite liquid, especially in the middle -- that's okay. Sprinkle the topping evenly over the partially baked filling. Bake for 20 to 25 minutes more, or until the filling is just barely set (it will still wobble a bit -- that's okay). Let the torte cool completely on a rack, about 4 hours. To serve, 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.
  3. This torte can be made a day ahead of time and stored, loosely covered, in the refrigerator. Allow to come to room temperature before serving.

Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • First and only time I have given a recipe less than 5 stars on this webpage. Not a lover of the crust (dry?) and the cheesecake.

    • — Dorothy Hummel on December 14, 2018
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  • Loved this. Still enjoying the leftovers which I’m glad we have! Delicious!

    • — Norma on November 25, 2018
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  • I made this last weekend for an early Thanksgiving celebration with family, and it was absolutely delicious! Everyone commented on how light and airy it was despite the Streusel layer (equally delicious). So easy to make too! The unanimous vote was for me to bring it again next year, but I know I’ll make it many more times before then.

    • — Leslie on November 15, 2018
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  • Hi Jenn! How do you get the torte to release so nicely from the pan? I’ve made this twice before and can never get it to release from the springform pan well enough to replate it. I can usually manage to release the sides well enough, but I can never get the bottom to release without tearing up the torte. I’d love to bring this to a potluck, but would prefer to not serve it directly out of the pan. Any tips or tricks? Thanks!

    • — Melissa on November 15, 2018
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    • Hi Melissa, You can line the bottom of the pan with a round of parchment. Hope that helps!

      • — Jenn on November 15, 2018
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  • How would you revise the topping or crust if decreasing the pecan amounts. Add more flour/brown sugar?

    • — susan on November 11, 2018
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    • Hi Susan, for the streusel topping, I’d suggest cutting back a bit on the pecans and increasing the remaining ingredients just a bit (i.e., a heaping half cup of light brown sugar, a heaping quarter cup of flour, etc.). Same goes for the crust – I’d cut back on the pecans and multiply the remaining ingredients by about 1.25. Hope that helps!

      • — Jenn on November 13, 2018
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  • I’ve made this a day in advance and refrigerated it and it was lovely. However, this year I’ll be doing a lot more entertaining than usual and won’t have the time to make this 2 days before I serve it. Would it work to freeze it a week before and let it thaw out in the fridge the day prior to serving?

    • — Nelle on November 4, 2018
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    • Hi Nelle, I have not tried freezing this torte so I can’t say for sure, but I don’t think I’d recommend it. Sorry!!

      • — Jenn on November 6, 2018
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  • Do you think replacing some of the sugar with maple syrup would work or would it be too many different flavors going on in the same mouthful? Would I need to reduce some of the butter content because of the moisture?

    • — Melinda on October 31, 2018
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    • Hi Melinda, for the best results, I’d stick with the sugar here – sorry!

      • — Jenn on November 2, 2018
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  • Hi Jenn
    Can the torte be made 2 days ahead .
    I was wondering if I can make it on Thursday to serve on Saturday?
    Thanks

    • — Tahera on October 25, 2018
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    • Hi Tahera, I think you could prepare it up to 2 days in advance, but don’t think I would push it beyond that. (Store it in the fridge– just bring it to room temperature before serving.) Enjoy!

      • — Jenn on October 25, 2018
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  • P.S. Made this in a 9.5 x 12.5 (Large) Glass Pyrex Pie Plate and it worked like a charm–I greased the pan and actually loved it this way–no muss, no fuss and easy to clean.

    • — Diane on October 5, 2018
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    • Thank you, Diane. This is what I needed to know.

      • — Mary Seltzer on October 18, 2018
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  • Made this for a group of pumpkin lovers and everyone LOVED it–asked for seconds, wanted to take some home, one person actually moved it over next to him so he could have it close and slice some extra slivers. One commented how regular pumpkin pie can be rather “intense” and he loved how the streusel really cut that in a most delicious and fun way. My favorite quote received via email: “YUMMY! The streusel elevated it wonderfully. Delish crust. Loved the nuttiness of it. And the pumpkin texture was perfect. Wonderful fall dessert.”

    • — Diane on October 5, 2018
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  • Ooh what a lovely twist for thanksgiving. Totally trying this on Monday and pecan is my favourite nut

    • — Jen on October 5, 2018
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  • Made this recipe last night for the second time. It is a real crowd pleaser made exactly as set out n the recipe. Highly recommend for a wonderful change from pumpkin pie.

    • — Darlene on October 4, 2018
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  • This dessert was amazing… I made it for Thanksgiving last year and now it’s on the list to make every year. It is 10x better then regular pumpkin pie. The crunchy crust on top made it!!!! My family absolutely loved this, Thank you…

    • — Anne on October 4, 2018
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  • Hi Julia, I think you could prepare it up to 2 days in advance, but don’t think I would push it more than that. (Store it in the fridge; just bring it to room temperature before serving.) Hope you have a great Thanksgiving!

    • — Jenn on October 3, 2018
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  • Hi Jenn,

    First, Congrats on the book tour! Are you coming to the Houston area anytime during the tour?

    Now for the question. Can this torte be frozen?

    Thanks

    • — Eric Dawson on June 5, 2018
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    • Hi Eric, thanks for the good wishes regarding my book! I don’t have any current plans to be in Houston but will definitely provide updates on my blog if that changes. And I haven’t frozen this so I can’t say for sure, but I don’t think I’d recommend it – sorry!

      • — Jenn on June 5, 2018
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  • Delicious!

    • — Caroline on March 25, 2018
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  • Hello, If I only have chopped pecans on hand, how much should I use to make the crust? I suppose the quantity would be less than the 1 cup of the whole pecans? Thanks!

    • — Caroline on March 19, 2018
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    • Hi Caroline, The difference is pretty negligible so just go ahead and use the whole cup. Hope you enjoy it!

      • — Jenn on March 19, 2018
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  • I have made this with pumpkin, and tried it by using sweet potato too, always comes out incredible. I added vanilla to the sweet potato version. One thing I tried doing as well is cooking out some of the water from the sweet potato or pumpkin which seems to strengthen the flavor of it some.

    • — Omar on March 7, 2018
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  • I made this recipe for Thanksgiving in 2016r (2 pies – 1 for my family and 1 for my boyfriend’s). I don’t typically care for pumpkin pie but this pie was exceptional -the crust sets it apart from other desserts. I almost made it again tthis past year – it is a keeper. I love all the recipes I have tried which is why I preordered the book as every recipe seems to be a big hit.

    • — Stacey Goldfarb on March 1, 2018
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  • Excellent! My son is a foodie and hard to please, but when he bit into this dessert he said, “How come you are making all these delicious desserts lately?”. “All these desserts” referring to your Chocolate Cream Pie as well.

    • — Laura Kargov on February 8, 2018
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  • I’ve already made this a few times because everyone loves it so much. It’s very easy and looks so fancy. Pumpkin is quite unknown in cake form where I live, so many guests are sceptical at first…. and then end up asking for seconds and thirds!

    The only problem is getting it out of the spring form. I can’t get spray oil, so I first buttered it. That didn’t work – half the bottom stuck to the form. Then I used parchment paper which worked, but I couldn’t get the cake off the paper before transferring it to the platter. Do you have any suggestions?

    • — Karen on January 19, 2018
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    • Hi Karen, so glad this recipe has been a hit! I’m surprised that it’s still sticking although you’ve treated it with butter. Next time, I would suggest just serving it directly from the base; that way you don’t have to try to remove it.

      • — Jenn on January 19, 2018
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      • Will do! Thanks!

        • — Karen on January 20, 2018
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  • I made this with fresh pumpkin puree. It was delicious!

    • — Linda Masson on December 13, 2017
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  • Incredible. Brought this to Friendsgiving and people were still raving about it today! Thank you, Jenn!

    • — Flo on December 2, 2017
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  • I made this for Thanksgiving dinner and it was the biggest hit ever. It is definitely a notch above plain pumpkin pie. The creaminess of the pumpkin filling with the crunch of the topping is perfection. I did add a whipped cream topping, but it is not necessary.

    • — Trudy Black on December 1, 2017
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  • I love your recipes Jen -so many have become our family staples! I have referred numerous people to your site over the past few years -thank you for the great recipes! I’m so looking forward to your cookbook! I made this torte for the first time this Thanksgiving – a huge hit. We are renovating and at the last minute realized my springform was packed away so had to use a pie plate-still turned out great! I loved the flavor of the simple pecan crust. Hands down the best dessert at our gathering this year!

    • — Eve on November 29, 2017
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    • So glad you’re enjoying the recipes, Eve! 😊

      • — Jenn on November 30, 2017
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  • I’ve made this recipe twice now and made a few changes to suit me and my family’s taste. The first time around, I followed the recipe exactly and it produced a too-soft filling that would squish when I cut through the streusel topping. To fix this, I cooked the pumpkin filling with the sugars and spices in a medium saucepan on medium heat for about 5 minutes. This reduced the moisture from the pumpkin puree, melted the sugars, and released the fragrance from the spices. It smelled so good! I then transferred it to my mixing bowl and let it sit a few minutes to cool before whisking in the eggs and continuing with the recipe. I also reduced the evaporated milk to 1 ¼ cups. A can usually contains 1 ½ cups so there’d be ¼ cup left. (I saved and used it in my mashed potatoes!). And since I love the flavor of spices, I upped the spices: 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, 1/8 tsp black pepper. Everyone that had it thought it was perfectly spiced =) I also changed the streusel topping to make it a tad less sweet by using ¼ heaping cup brown sugar and ½ cup rolled oats. Everything else remained the same.

    • — Karen on November 29, 2017
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  • I’ve made this twice now and both times it turned out wonderful. It’s an easy recipe with well written directions. This torte looked great, tasted delicious, and received rave reviews from my family and friends. As a small warning, I recommend putting aluminum foil under the pan because it dripped liquid in my oven both times (forgot the second time until it was too late). I especially love that you can make this a day to two in advance, definitely helpful for holiday hosting. Another keeper!

    • — Kaylie on November 28, 2017
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  • This was delicious and easy to make. It looked really impressive, too! Thanks. 🙂

    • — Chris on November 26, 2017
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  • Hi Jenn, do you think I could replace the pecans with walnuts? Thanks

    • — Caroline Baines on November 24, 2017
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    • Sure, Caroline, I think that would work. LMK how it turns out!

      • — Jenn on November 24, 2017
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  • Awesome! At thanksgiving dinner, the Torte won out over pumpkin pie and apple pie (and homemade chocolate-chip brownies!) The others only had token amounts taken. I have a new contender for best thing to make for thanksgiving: this torte or Cook’s Illustrated’s Pumpkin Cheesecake

    • — Randell Jesup on November 23, 2017
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  • Can I substitute half and half or heavy cream for the evaporated milk?

    • — Vera on November 20, 2017
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    • Hi Vera, I’ve only made this with evaporated milk, but a few readers have commented that they’ve used some substitutes (including half & half and evaporated soy milk) with success. Hope that helps!

      • — Jenn on November 20, 2017
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  • Hi Jenn- Any tips to make it easier to cleanly remove the torte from the bottom of the pan? When I made this last year, it was absolutely delicious but I ended up just leaving it on the pan because I knew there was no way I’d be able to remove it without it completely coming apart. I’d love to be able to serve it on a nice platter this year. Thanks!

    • — Melissa on November 17, 2017
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    • Hi Melissa, It takes two very large spatulas to get it off in one piece!

      • — Jenn on November 17, 2017
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  • Is there anyway to make this torte in a 9 x 13 pan to serve more people ?

    • — Linda on November 4, 2017
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    • Hi Linda, You could try increasing the recipe by 1.5 — and then cut the pieces into squares. Please lmk how it turns out if you try it that way.

      • — Jenn on November 5, 2017
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  • Can you make this without the condensed milk? Is there a substitute>

    • Hi Susan, I’ve only made this with evaporated milk, but a few readers have commented that they have used some substitutes (half & half, evaporated soy milk) with success. Hope that helps!

      • — Jenn on October 26, 2017
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  • Hi Jenn, love your flavorful recipes. I often check here first when looking for a new recipe. I’ve made your pumpkin pie before and really liked the texture and consistency of the filling. Do you think that pie filling can be used for this recipe? Thanks!

    • — Ann on October 7, 2017
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    • Hi Ann, It would probably work but since I’ve never tried it, I’d be nervous to fiddle with it. This filling for this torte is pretty similar – and the quantities are just right for the torte – so I’d suggest following the recipe as is. Hope that helps!

      • — Jenn on October 7, 2017
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      • It was a hit! The streusel definitely takes it to another level. Thanks again’

        • — Ann on October 8, 2017
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  • Hello Jenn,
    It’s Canadian Thanksgiving this weekend for us north of the border. I wanted to know.. would it be a sin preparing this a couple of days in advance? I know you state in your recipe that it can be made a day ahead, but I would really like to make it 2-3 days in advance. If you give the go ahead, how should I store it until Thanksgiving Monday? Thank you. I am so looking forward to making this!

    • — Diana on October 5, 2017
    • Reply
    • Hi Diana, I think you could prepare it up to 2 days ahead, but not sure I would push it more than that. And I’d store it in the fridge; just bring it to room temperature before serving. Happy Thanksgiving!

      • — Jenn on October 5, 2017
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  • Canadian Thanksgiving is this weekend. My mom never cooked pumpkin anything growing up; and, one experience with pumpkin pie a long time ago validated for me why she never did. But the rave reviews on this recipe convinced me to take a leap of faith and boy am I happy that I did! What a delightfully light and silky dessert. 🙂 I love the cake-like base. It’s not tough like some crusts can be and, bonus, you don’t have to pre-bake it! My daughter helped me to half the torte (for her boyfriend’s family,) and tasting the streusel topping almost sent her over the moon. Yummy!!! It’s not a heavy ending to a meal, and I didn’t find it too sweet. I didn’t have any cream to whip, so I served it with vanilla ice-cream. I do have two regrets though: (1) Half my streusel went out the door, and (2) I made this early in the week leaving me to have to make another dessert for our Thanksgiving dinner. !!! Moo.

    • — Nicole on October 3, 2017
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    • 🙂 So glad you liked it (even if you had to make two)!

      • — Jenn on October 3, 2017
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  • Hello Jenn,
    I wanted to know what baking items you rely on, specifically bakeware?
    What brand to you like, for example what type of springform pans do you use?

    • — Diana on September 26, 2017
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    • Hi Diana, I really like the Chicago Metallic brand for bakeware (including my springform pan). You can view some of my favorites here. Hope that helps!

      • — Jenn on September 26, 2017
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  • I made this forThanksgiving desert. It was a huge hit. Because I have egg and dairy allergies, I made some substitutions.
    I made my own evaporated almond milk and used EnerG egg replacer and Earth Balance buttery spread. I baked it about 15 minutes longer and it turned out perfect. No one even suspected that it was a vegan version. Delicious. Will be making again this year.

    • — Colleen on September 15, 2017
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    • I have an egg allergy and use duck eggs in the place of chicken eggs. Duck eggs’ shells are “tougher”, but they look the same on the inside. Duck is Alkaline, higher in nutrients such as Omega III, and richer tasting. They have more Albumen, too, which makes baking fluffier/cakes rise higher, than chicken egg which is acidic. Duck egg is a much healthier choice if you are fighting/surviving cancer (cancer cells will not thrive in an alkaline environment).

      • — Nicole on October 2, 2017
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  • Everyone loved this dessert!

    • — Sonja on May 17, 2017
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  • I found the recipe irresistible and made it for our New Years dinner. By choice I omitted the streusel topping to cut back on sugar & fat. I cooked up butternut squash and mashed it rather than pumpkin. After that I followed the recipe as written. Everything was excellent, definitely my go to pumpkin dessert recipe.
    I don’t doubt the streusel is part of the recipe for a reason and adds to the recipe being special. I am not suggesting others should omit it, however, I can say it was absolutely delicious without it.

    • — Ulrike Johnston on January 4, 2017
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  • I made this TWICE over the Christmas Season. It is FABULOUS! The recipe is perfect and I followed it exactly. Thank you!

    • — Melissa on January 3, 2017
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  • I made this for Christmas and it was wonderful! It will be on our table for years to come. My husband’s former favorite dessert was Sawdust Pie and he said he now has a new favorite! Love your recipes!

    • — Julia on December 31, 2016
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  • I made this for Thanksgiving. It was so good, best part it’s so nutty and not overly sweet!! Thanks Jen!

    • — Nita on December 15, 2016
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  • Hi, Jennifer. Do I use old fashioned oat for this or quick cooking oats? Thanks so much!

    • — Melissa Watt on December 13, 2016
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    • Old fashioned– enjoy!

      • — Jenn on December 13, 2016
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  • I made this with well drained, mashed sweet potatoes instead of pumpkin and it was fantastic! I decreased the sugar by 1/3 because the potatoes were sweet to start with. It was easy to put together yet looked so elegant. Like every other baking recipe on this site, I did have to increase the cook time.

    • — Suzon on December 13, 2016
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  • I made this recipe twice. The first time I didn’t have a springform pan, only a shallow pie dish. Therefore I divided the recipe in half and made two shallow pies and they were delicious. The second time I made this recipe with the springform pan. I found with the correct pan the recipe had a lot more pumpkin flavor, as compared to the shallow pan with more pecan flavor. Both were delicious and I’m honestly not sure which I like better.

    • — Nicaela Chinnaswamy on December 4, 2016
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  • This was a big hit at the Thanksgiving table this year, especially with my daughter’s boyfriend! It was a nice change from the standard pumpkin pie or pumpkin pudding recipe I usually serve. I made the crust 2 days before and just wrapped and stored in the freezer to save time. Easy to pull together. We served with some fresh whipped cream.

    • — Liesel on December 2, 2016
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  • This was really good! The filling was light. I’m a pumpkin pie lover but I’m going to be hard pressed to go back to the simple pie recipe after this.
    I wish you could come up with similar version for key lime pie. My husband loves it, but for me it is too sweet.

    • — J-mom on December 2, 2016
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  • This is the best and most flavorful pupmkin dessert I have ever made! I brought it to Thanksgiving dinner at a friend’s home and eveybody asked for the recipe. It was easy to put together. I did make a bit of a mess in the oven while baking it but I’ll blame that on my springform pan. texture is a biggy for me with pumpkin desserts and this dessert has a nice creamy texture.

    • — Jody Pease on December 2, 2016
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  • So easy to make and tastier than plain pumpkin pie. My husband even had some and he doesn’t like pumpkin pie. This crust and topping would be excellent with either a plain or pumpkin cheesecake. That’s how I’ll make it next time and he’s sure to love it.

    • — Lauren Paul on December 1, 2016
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  • First of all, this dessert looks totally impressive but it really is not hard at all to make. In fact, with the press in pecan crust–it’s actually less time-consuming that making a regular pumpkin pie (with a homemade crust). But of course looks aren’t what counts, taste is and WOW! It was so good. Pumpkin Pie can be too pumpkiny, but this has just enough of the pumpkin pie filling to give you the pie experience, but the crust and streusal tone it down, as well as adding texture and taste. I made this for Thanksgiving this year and I don’t think we’ll ever go back to pumpkin pie again.

    • — Cathe Olson on December 1, 2016
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  • My husband is the pumpkin pie lover in the family. He raved about this recipe. I am an apple pie girl, but have to admit this was delicious! Never again plain pumpkin pie….this is just special, and easy! Thanks again Jenn, another winner.

    • — Sue Shortley on December 1, 2016
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  • I made this torte for Thanksgiving in place of my usual pumpkin pie. It was a great hit. I still had the pumpkin pie craving fulfilled along with the delicious struesel topping.

    The bottom crust did get soft after a day but still yummy.

    • — Candy Scanlon on December 1, 2016
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  • I also made this for Thanksgiving and it was a big success. I used my new Vitamix to chop/mix the first two layers and it was very quick and easy. The torte looked beautiful when I removed it from the pan so the presentation was perfect. I served it with fresh whipped cream. This is going to replace my traditional pumpkin pie recipe for holidays going forward.

    • — Danita Day on December 1, 2016
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  • I made this for Thanksgiving this year and it was a success! It’s like a pumpkin pie and a pecan pie had a baby. I added bourbon-infused whipped cream for the grown ups. Perfect!

    • — Holly Ables on December 1, 2016
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  • Hi Jen, I can’t get pure pumpkin where I live but we do have Libby’s pumpkin pie filling. Would this be ok to use and would I need to adjust the spices?
    Thanks in advance,
    Kate

    • — Kate on December 1, 2016
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    • Hi Kate, I think it would be too sweet with pumpkin pie filling. You could roast and puree pumpkin yourself if you’re feeling ambitious, or canned sweet potato puree should work here too.

      • — Jenn on December 5, 2016
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  • I made this for Thanksgiving this year upon a request from my sister in law. It was very easy even though it looks like it would be complicated. It was very good and got rave reviews. I made it a few days prior to serving and it was fine. I made homemade whipped cream to eat with it. It made a fine presentation too. I wrapped the bottom of my spring form pan with foil and baked it on a cookie sheet just in case. I only had to add 5-10 minutes on my baking time probably because of my oven.

    • — Karen T on December 1, 2016
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  • Everyone, except me, really enjoyed this alternative to pumpkin pie. I think the streusel on top of a creamy feeling was not to my taste.

    • — Suzan on December 1, 2016
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  • I was looking for a dessert idea for Thanksgiving that wasn’t boring OR difficult, and this fit the bill! Not only was it better than pumpkin pie, my husband asked me to make it again on Sunday and I did, (It disappeared again by Tuesday) everyone loved it!

    • — Leslie Gebhart on December 1, 2016
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  • Hi Jenn,
    This is my first review! Every recipe I have followed from your site has been fantastic and your Pumpkin Pecan Streusel Torte is absolutely delicious! I made it in a 9″ pie plate and had no difficulty cutting pieces. We had it with whipped cream and found we preferred it chilled. It is a wonderful recipe that I will keep forever! Thank you for all your effort to develop these recipes for all of us to enjoy!
    Karen

    • — Karen on December 1, 2016
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  • Made for Thanksgiving dessert, it was very nice! Love the pecan crust! The whole thing is not too sweet just wonderful! Thank you so much Jennifer!

    • — Nita on November 29, 2016
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  • Easy and delicious! A definite keeper.

    • — Leslie on November 28, 2016
    • Reply
  • Delicious! My family loved it! And I really enjoyed making a beautiful Thanksgiving dessert that didn’t involve rolling out pie dough. This is festive and special. Looking forward to eating the leftovers… (The only things I changed were not using the cloves and halving the ginger and nutmeg.)

    • — Rachel on November 28, 2016
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  • It was ok. I used a pie crust instead of the crust this recipe called for. It really wasn’t anything special.

    • — alyssa on November 27, 2016
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  • Your recipes are always delicious and I want to try this one as well. My husband is a chocolate lover. Is there any way to incorporate chocolate, maybe some chips, in any part of this recipe?

    • — Tamar on November 26, 2016
    • Reply
    • Hi Tamar, You could try sprinkling some mini chocolate chips over the torte along with the streusel.

      • — Jenn on November 26, 2016
      • Reply
  • Absolute delicious. Didn’t have a springform handy so I used a large pie plate. It came out perfectly. Thanks for another keeper, Jen!

    • — Robin on November 26, 2016
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  • Thank you for this recipe Jen! It wasn’t time consuming but just excellent! It’s not too sweet but way better than pumpkin pie in my opinion! Guests loved it for Thanksgiving!

    • — Kim on November 26, 2016
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  • This recipe was a big hit at Thanksgiving!!
    I needed a gluten free dessert so I substituted gluten free flour in the base and used gluten free ginger snaps in the streusel topping. Topped with whipped cream and a small dollop of tart cranberry sauce it was beautifully impressive and deliciously satisfying.

    • — Judith Ries on November 26, 2016
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  • I made this to take to a friend’s Thanksgiving dinner. Everyone loved it! Including the host who doesn’t eat most desserts. It’s my new favorite. Thanks Jen!

    • — Carol on November 25, 2016
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  • A GREAT Dessert!

    • — Carol on November 25, 2016
    • Reply
  • one word: AMAZING!!!
    thank you Jen!

    • — Miha on November 25, 2016
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  • This was a huge hit at my thanksgiving table…made it the day before…turned out just like the picture!! DELICIOUS!!! I will definitley be making this again!

    • — Wendy G Schoenburg on November 25, 2016
    • Reply
  • So I made two of these yesterday for Thanksgiving. I got so many compliments on this and my sister in law had two helpings plus another for today! A couple of things I had to do differently, because of location and health. I used a gluten free baking mix, had to use Quaker Oats, could not find rolled oats at this time (in Caribbean). Also, I left the crust a bit chunkier. Also, people raved about how light and fluffy the pumpkin came out, so I was told this might be on the menu for Christmas as well. Very happy! Also, since I’m watching sugar, I used coconut sugar and swerve, but no one knew, at least until I told them.

  • Jenn, Do you remove the carefully remove the bottom of the springform pan or leave it intact?

    • — Cathy on November 24, 2016
    • Reply
    • Hi Cathy, I remove it carefully so it looks prettier on a cake plate, but you can leave it on if you prefer. It takes two very large spatulas to get it off in one piece!

      • — Jenn on November 24, 2016
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  • Would using steel cut oats negatively affect the final product?

    • — andrew schmidt on November 23, 2016
    • Reply
    • Hi Andrew, Steel cut oats won’t work here. Sorry!

      • — Jenn on November 24, 2016
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  • just made looks amazing do I leave it in the pan and open tomorrow upon serving or open now after it cooled? (Id like to refrigerate in springform and open upon serving if you think that will work!)happy thanksgiving!

    • — Abbie S on November 23, 2016
    • Reply
    • Sure Abbie, that will work, you can refrigerate it in the pan. Just bring it to room temp before serving.

      • — Jenn on November 23, 2016
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  • Can’t wait to make this later today, is there any reason I can not sub. coconut flour?

    • — Sara on November 23, 2016
    • Reply
    • Hi Sara, I haven’t tried this with coconut flour, so I can’t say for sure. I’d love to hear how it turns out if you try it that way!

      • — Jenn on November 23, 2016
      • Reply
  • What do I do if I dont have a food processor?

    • — Alyssa on November 23, 2016
    • Reply
    • Hi Alyssa, I think you could get away with making the crust by hand; it will just take a bit more time and patience to get it to the right consistency.

      • — Jenn on November 23, 2016
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  • Should I refrigerate overnight or leave out?

    • — DY on November 23, 2016
    • Reply
    • It should be refrigerated overnight, but bring to room temp before serving. Enjoy!

      • — Jenn on November 23, 2016
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  • Jenn,
    I’m making the torte tomorrow for Thanksgiving. I purchased a bag of chopped pecans. Do I use the same amt of chopped pecans vs whole pecans for the crust?
    Thanks,
    Stan

    • — Stan Kiebus on November 22, 2016
    • Reply
    • Hi Stan, Yes, the amount would be the same. Hope you enjoy it!

      • — Jenn on November 23, 2016
      • Reply
  • Made this for my daughter’s thanksgiving feast, it was delicious. Straightforward and easy. Quick question, if I want to mail this out can I freeze it without loosing it’s taste and integrity?

    • — O.R on November 22, 2016
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    • O.R – I have not tried freezing this torte so I can’t say for sure, but I don’t think I’d recommend it. Sorry!!

      • — Jenn on November 23, 2016
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  • OMG! This baking in the oven right now and I just discovered the 4T melted butter for the crust still sitting in the microwave! Is it ruined? Do you recommend that I start over?

    • — Amy on November 22, 2016
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    • I think it’s probably fine, Amy. Were you able to remove it from the pan easily? If the crust looks intact and not crumbly, I wouldn’t worry about it. If it makes you feel any better, I do things like this all the time :).

      • — Jenn on November 23, 2016
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  • Do you have a Cheese cake recipe?

    • — Jan Pomeroy on November 22, 2016
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  • Fantastic! This is incredibly easy and looks so elegant! My husband has declared regular pumpkin pie boring after this. Thanks again, Jenn! And Happy Thanksgiving to you and yours.

    • — Karen on November 22, 2016
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  • Could I just use a bought pie crust and proceed with the filling as written?

    • — Ursula on November 22, 2016
    • Reply
    • Yes Ursula, I think that would work. I would just be more like a pie than a torte. I’d love to hear how it turns out if you make it this way!

      • — Jenn on November 22, 2016
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  • Hi Jenn
    I made this, it was easy, and looks beautiful. I think I had to add 5 minutes or so to the bake time…my oven….anyway, I made it Monday and hope it is still OK by Thursday. Will let you know. I made two mini ramekins for my quality control…and it was yummy. Will let you know how the big one tastes and how family feels about it.
    Thank you and have a great Thanksgiving.

    • — Karen T on November 22, 2016
    • Reply
  • So I am going to make this for thanksgiving this year and was wondering if you have a suggestion for adding a chocolate element to the torte. I was thinking about sprinkling some chocolate chips either under, in or on top of the pumpkin. Appreciate your thoughts. Andrew

    • — andrew schmidt on November 20, 2016
    • Reply
    • Hi Andrew, You could try sprinkling some some chocolate chips over the streusel topping. I’d probably go with mini chips. Please let me know how it turns out if you try it!

      • — Jenn on November 20, 2016
      • Reply
  • Hi Jenn,

    Love your site! I’m planning to make this for Thanksgiving. I see cognac pictured with the ingredients but when/where do I add it and how much? Can I substitute brandy? Thank you!

    • — Dorothy on November 20, 2016
    • Reply
    • Hi Dorothy, Yes, cognac is actually a type of brandy. Hope you enjoy the torte and Happy Thanksgiving!

      • — Jenn on November 20, 2016
      • Reply
  • I notice that the recipe does not say to prebake the crust. Is that correct? Should I refrigerate the crust while I’m making the filling? Thanks for your help!

    • — Karen on November 18, 2016
    • Reply
    • That’s right, Karen – this crust does not need to be prebaked. It’s more cakey than crisp. (And no need to refrigerate it either.) Hope you enjoy it!

      • — Jenn on November 18, 2016
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  • Another 5 star recipe!! Easy to assemble but looks and tastes like a lot of work. BTW I used evaporated soy milk in place of dairy and it turned out delicious.

    • — Laurie on November 18, 2016
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  • Jenn,
    My daughter is lactose intolerant so I avoid evaporated milk. Do you think I could substitute 1/2 milk, 1/2 heavy cream (I can buy both lactose free locally.)

    • — Anne on November 18, 2016
    • Reply
    • I do think that would work, Anne. One reader mentioned she made it with half & half and it turned out well. Hope you enjoy it!

      • — Jenn on November 18, 2016
      • Reply
  • The recipe calls for light brown sugar but, in your photos it looks like you used dark brown sugar. What is the correct ingredient? Thank you

    • — Linda K. on November 17, 2016
    • Reply
    • Hi Linda, You have a keen eye :). I tried it with both and prefer light, although either will work. You’re correct that dark is pictured. My mistake!

      • — Jenn on November 18, 2016
      • Reply
  • I made this yesterday for my crafting class and it was a huge hit….expect it will end up on some Thanksgiving tables this year. The recipe was easy to follow and baked up just like the recipe said. I should have trusted Jennifer when she said its OK if there is still a little jiggle when it looked done. I baked it an extra 3 minutes and my crust was just slightly overdone, but still delicious and quickly devoured. Thanks for such a delicious pumpkin recipe!

    • — Jane Asbury on November 17, 2016
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  • Hi Jen,
    I tried this recipe today and it was great! I used half and half instead of evaporated milk and it turned out fine. Thank you! I will make this for Thanksgiving.

    • — Lucy on November 17, 2016
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  • Hi Jenn,
    I had the same question about pre baking the crust? If I like a crispy crust, do you think substituting a graham cracker crust would be a disaster?

    I haven’t made this yet but I am loving your recipes. Thanks so much!

    • — Jennifer Glick on November 16, 2016
    • Reply
    • Hi Jennifer, The topping on this torte is crisp and crunchy and the bottom is cakey…but if you’d also like a crispy crust, I think you could use a graham cracker crust (pre-baked for about 10 minutes). If you try it, please let me know how it turns out!

      • — Jenn on November 16, 2016
      • Reply
  • Could you use Evaporated Soy Milk instead of dairy?

    • — Laurie on November 16, 2016
    • Reply
    • Yes Laurie, that should work!

      • — Jenn on November 16, 2016
      • Reply
  • Thanks Jenn for this delicious recipe. I made a gluten free version this last weekend and it was a BIG hit. Its a great alternative to the traditional pumpkin pie. The only change I made was substituting the same amount of King Arthur’s gluten free all purpose flour for the regular flour. Oh and I added an extra 5 minutes to the final cooking time. Just perfect!

    • — Missy on November 15, 2016
    • Reply
  • Hi Jenn,

    This looks absolutely delicious and easy to make. I’m going to try this for Thanksgiving. Just wondering why you used evaporated milk instead of heavy cream or just whole milk. Is there a reason why? Or can I substitute heavy cream or whole milk?

    Please advise.

    • — Lucy on November 14, 2016
    • Reply
    • Hi Lucy, This recipe was given to me by a reader. Evaporated milk is often used in pumpkin pie filling but I think it would be fine to replace with cream or half & half. Please let me know how it turns out!

      • — Jenn on November 14, 2016
      • Reply
  • Do you recommend toasting the pecans? Funny story for you…I like to share your recipes on FB and one of my Thanksgiving guests saw this recipe on FB and asked me if I was going to make this??!!!! I don’t think I can resist!!!

    • — Wendy G Schoenburg on November 14, 2016
    • Reply
    • That is funny– Sounds like you’ve got a dessert request! You definitely don’t need to toast the pecans. Hope it’s a hit!

      • — Jenn on November 14, 2016
      • Reply
  • Can sweet potatoes be used in place of the pumpkin with a decrease in the sugar?

    • — Suzon on November 14, 2016
    • Reply
    • Hi Suzon, Yes, that should work. And you can reduce the sugar, but I don’t think you’d need to reduce it much. Would love to hear how it turns out with the sweet potatoes!

      • — Jenn on November 14, 2016
      • Reply
      • My Mom made sweet potato pies for the holidays rather than pumpkin, prompting my question. This one amps hers up with the crust and the topping. I’ve added it to my Thanksgiving menu and will let you know the results.

        • — Suzon on November 16, 2016
        • Reply
  • Hi Jenn,
    Would Bourbon work as well as the brandy?
    Thank you

    • — Michelle on November 14, 2016
    • Reply
    • Sure Michelle, I think bourbon would work here. Enjoy!

      • — Jenn on November 14, 2016
      • Reply
  • There are no words! Let that try to stop me 🙂 Jenn, what you’ve shared via your friend Linda, has rocked our pumpkin loving world. In Los Angeles, there is a bakery that makes a streusel topped Pumpkin pie that is outrageously pricey to buy. With the pecan crust AND the streusel topping, this torte tops their version by a mile. Because of the almost identical surface area to a 9 inch round springform, I used my 8 inch square false bottomed pan. I lined with non-stick foil, and my only regret is that I cannot include a picture of how this torte looked before cutting. It was stunning, and a day later, we are still talking about this flavor filled torte. For various reasons baking has taken on significant comfort of late, and thank you for the happy diversion. This is a stunner of a recipe.

    • — Jeff Winett on November 13, 2016
    • Reply
  • Loved this torte, Jenn! I made it as a trial run for Thanksgiving and my family gave it a big thumbs up. The crunchy top and blend of spices is perfect…and it really was easy to make. Can’t wait to make it again. Happy Holidays!

    • — Karen P. on November 13, 2016
    • Reply
  • Looks yummy! Do you think I can use roasted pumpkin not canned?

    • — Rochelle Donovan on November 12, 2016
    • Reply
    • Hi Rochelle, Yes, that should work. Just make sure to drain any extra liquid off after the pumpkin is cooked so that it’s similar to the consistency of canned pumpkin. Hope you enjoy!

      • — Jenn on November 13, 2016
      • Reply
  • What could I have done I do wrong?
    I followed the ingredient list and directions exactly. I did not see where you indicated to prebake the crust.
    The pumpkin mixture was very liquid after 30 minutes, but I added the streusel topping anyway, however it seemed to take forever to firm up. I added an additional 45 minutes at a lower temp 350 because I just could not imagine that is was done. I have not eaten it yet, but has anyone else had this issue?
    BTW I loved the ingredients list and the instructions for adding, baking were easy to follow.

    • — michelle Sweeney on November 11, 2016
    • Reply
    • Hi Michelle, Sorry you had trouble with the torte! I don’t think you did anything wrong…The pumpkin mixture will still be quite liquidy after 30 minutes (I’ve updated the instructions to reflect this) but the streusel topping “floats” on top so you don’t need to worry. The filling should be just set at the recommended cook time. Please lmk how yours turned out in the end.

      • — Jenn on November 13, 2016
      • Reply
      • It tasted ok, but the crust was a bit overdone.

        But thanks so much for answering.

        On another note, is there any way I can automatically get notified if you respond to my comment? I think all of your recipes are amazing, and you are my favorite chef to follow.

        • — michelle Sweeney on November 14, 2016
        • Reply
        • Thanks so much, Michelle! Unfortunately, there’s no way to get notified w/ comments but feel free to email me directly with any questions at [email protected] — I’m usually pretty quick to respond.

          • — Jenn on November 14, 2016
          • Reply
  • Looks great. Can I make this ahead and freeze it?

    • Hi Caroline, I don’t recommend freezing this. The torte can be made 1 – 2 days ahead of time though and refrigerated; just bring to room temp before serving.

      • — Jenn on November 11, 2016
      • Reply
  • Hi Jen–I don’t have a springform pan:( Could I use a pie plate?

    • — Amy A on November 10, 2016
    • Reply
    • Sure, Amy. I think a 9-inch deep dish pie plate will work. Hope you enjoy!

      • — Jenn on November 10, 2016
      • Reply
  • Hi Jenn,
    This looks delicious! My son has a nut allergy — do you think I could substitute your gingersnap crust from the pumpkin cheesecake and omit the pecans in the streusel topping?
    Thank you.

    • — Amy on November 10, 2016
    • Reply
    • Hi Amy, Yes and yes :). But because the gingersnap crust is pretty crunchy, I’d omit the step where you pre-bake the crust. Hope you enjoy!

      • — Jenn on November 11, 2016
      • Reply
      • Hi Jenn —

        I don’t see any instructions for pre-baking the crust. It says to prepare the crust and then set aside. So just checking — should the crust be pre-baked? If so, for how long? And would you pour the filling into the warm crust? Or let the crust cool a bit first?
        Thanks!

        • — Rachel on November 16, 2016
        • Reply
        • Hi Rachel, No need to pre-bake the crust for this recipe — it’s more cakey than crisp.

          • — Jenn on November 16, 2016
          • Reply
  • Hi Jenn,
    This looks like a ‘must try’ recipe for the upcoming holiday season. I may be having a guest with celiac disease–what non-wheat flour would you recommend as a substitute? Thanks! Lisa McK.

    • — Lisa McKinney on November 10, 2016
    • Reply
    • Hi Lisa, I think a gluten-free flour (like Pamela’s) would work just fine here. Hope everyone enjoys!

      • — Jenn on November 10, 2016
      • Reply
  • Jenn thanks for this unique and delicious looking recipe! Question: Can the flour be replaced with oat flour for my gluten free friends? If so, is there a change in amounts?
    Thanks
    Darlene

    • — Darlene on November 10, 2016
    • Reply
    • Hi Darlene, I would use a gluten-free flour blend (same amount) over straight oat flour — I worry oat flour would cause the crust to be tough.

      • — Jenn on November 10, 2016
      • Reply

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