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 and elegant alternative to pumpkin pie.

Pumpkin Pecan Streusel Torte

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

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.

crust ingredients in food processor

Process until the nuts are finely ground.

ground crust

Transfer the crust mixture to a greased springform pan.

crust crumbs in 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.

crust pressed in pan

In a large bowl, whisk the eggs.

whisked eggs

Add the remaining filling ingredients.

remaining filling ingredients

Whisk until evenly combined.

whisked pumpkin filling

Pour the filling over the crust in the pan.

filling poured into pan

Bake for 30 minutes. Meanwhile, make the streusel topping: Combine the flour, oats, brown sugar, and spices in a medium bowl.

streusel topping ingredients in bowl

Mix well, then add the butter pieces.

adding butter to streusel

Using your fingers, rub the butter into the other ingredients until the mixture is clumpy.

clumpy topping

Stir in the pecans, and then refrigerate until ready to use.

streusel topping with pecans

Once the torte has baked for 30 minutes, remove it from the oven.

partially baked pumpkin torte Sprinkle the streusel topping evenly over top.

streusel sprinkled on top

Bake for 25 to 30 minutes more, or until the filling is set and the streusel is golden.

baked pumpkin torte

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.

pumpkin torte on rack

Serve with sweetened whipped cream, if desired. Enjoy!

pumpkin-streusel-torte-1

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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 and elegant alternative to pumpkin pie.

Servings: 8 to 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
  • 1/8 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
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1-1/2 tablespoons all-purpose flour
  • 1-3/4 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

For the Streusel

  • 1/3 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup chopped pecans

Instructions

  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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 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.

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Comments

  • 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!!

    • — Susan on November 30, 2021
    • Reply
  • 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.

    • — April on November 27, 2021
    • Reply
  • 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.

    • — Melinda P on November 26, 2021
    • Reply
  • 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

    • — Linda Grimes on November 22, 2021
    • Reply
    • So great to hear from you, Linda! Happy holidays! 💕

      • — Jenn on November 22, 2021
      • Reply
  • 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.

    • — Bev Scheer on November 20, 2021
    • Reply
    • Hi Bev, The pan may be a little small, but the gingersnap crust should work.

      • — Jenn on November 22, 2021
      • Reply
      • Thanks, Jenn, for your quick response. Still debating the ginger snap crust or pecan. LOL!! Happy Thanksgiving to you and yours!!

        • — Bev Scheer on November 22, 2021
        • Reply
  • 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! 🙂

    • — Candice on November 8, 2021
    • Reply
    • Hi Candice, I love the idea of a little bourbon in this!

      • — Jenn on November 9, 2021
      • Reply
      • Wonderful! I’ve always thought bourbon, brown sugar, and pecans just belonged together. We’ll see how it marries with pumpkin too 🙂

        • — Candice on November 9, 2021
        • Reply
  • This is absolutely delicious. It has replaced traditional pumpkin pie for our Thanksgiving feast.

    • — Cheryl Keys on October 29, 2021
    • Reply
  • 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.

    • — Joanne Peyton on October 14, 2021
    • Reply
    • Hi Joanne, that should be fine. You’ll need to use just shy of 2.5 tsp. Hope that helps and that you enjoy!

      • — Jenn on October 16, 2021
      • Reply
      • Can this be made with just using pumpkin pie spice and cinnamon? How much would you use though?

        • — April on November 24, 2021
        • Reply
        • 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!

          • — Jenn on November 24, 2021
          • Reply
  • 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.

    • — Karen on October 7, 2021
    • Reply
    • Glad you like the recipes! And yes, a tart pan will work here – enjoy!

      • — Jenn on October 9, 2021
      • Reply
  • 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!

    • — Sarah B. on April 27, 2021
    • Reply
    • 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!

      • — Jenn on April 29, 2021
      • Reply
  • 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.

    • — Carmen Walters on February 1, 2021
    • Reply
  • This was so delicious and a nice change from what I usually make at Thanksgiving.

    • — Elaine on January 30, 2021
    • Reply
  • 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!

    • — Nancy on January 29, 2021
    • Reply
  • 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!

    • — Karen on January 28, 2021
    • Reply
  • 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!

    • — BI Baker on January 28, 2021
    • Reply
  • 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.

    • — Susan Levings on January 28, 2021
    • Reply
  • 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!

    • — baking in south carolina on January 28, 2021
    • Reply
  • 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.

    • — Katie on January 28, 2021
    • Reply
  • 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!

    • — Candace Ramjohn on January 28, 2021
    • Reply
  • This is my go to recipe for holidays!
    It never fails and everyone loves it.

    • — K. Gregory on January 28, 2021
    • Reply
  • 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!

    • — Rachel Goldsten on January 28, 2021
    • Reply
  • I have made this twice. It is an easy recipe and it’s equally delicious. It will be my new Christmas dessert

    • — Pat muller on January 28, 2021
    • Reply

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