Pumpkin Pecan Streusel Torte
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With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy yet elegant alternative to pumpkin pie.
With a cakey pecan crust, pumpkin pie filling, and a crunchy oat streusel topping, this torte is a simple yet elegant alternative to more time-consuming holiday desserts, like pumpkin pie or pumpkin cheesecake. The recipe comes from one of my readers, Linda Grimes, a restaurateur from South Lake Tahoe—thank you, Linda!
Pumpkin Torte Ingredients
Step-by-Step Instructions
Begin by combining the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade.
Process until the nuts are finely ground.
Transfer the crust mixture to a greased springform pan.
Pat the crumbs into an even layer (I usually use the bottom of a glass or measuring cup to flatten it evenly), then set aside.
In a large bowl, whisk the eggs.
Add the remaining filling ingredients.
Whisk until evenly combined.
Pour the filling over the crust in the pan.
Bake for 30 minutes. Meanwhile, make the streusel topping: Combine the flour, oats, brown sugar, and spices in a medium bowl.
Mix well, then add the butter pieces.
Using your fingers, rub the butter into the other ingredients until the mixture is clumpy.
Stir in the pecans, and then refrigerate until ready to use.
Once the torte has baked for 30 minutes, remove it from the oven.
Sprinkle the streusel topping evenly over top.
Bake for 25 to 30 minutes more, or until the filling is set and the streusel is golden.
Let the torte cool on a rack until completely cool, about 4 hours. To serve, remove the outer ring from the springform pan and transfer the torte to a platter.
Serve with sweetened whipped cream, if desired. Enjoy!
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Pumpkin Pecan Streusel Torte
With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy yet elegant alternative to pumpkin pie.
Ingredients
For the Crust
- 1 cup pecans
- ¾ cup all purpose flour
- 6 tablespoons packed light brown sugar
- 4 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
For the Filling
- 2 large eggs
- 1 (15-oz) can pure pumpkin, such as Libby's
- 1 (12 fl-oz) can evaporated milk
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ tablespoons all-purpose flour
- 1¾ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon salt
For the Streusel
- ⅓ cup all-purpose flour
- ¼ cup rolled oats
- ½ cup packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
- Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.
- Make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.
- Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.
- Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the topping evenly over the partially baked filling (don't worry that the filling is still a bit liquid; the topping will not sink). Bake for 25 to 30 minutes more, until the filling is set and the topping is golden brown. Let the torte cool completely on a rack, about 4 hours. To serve, run a thin-bladed knife around the edge of the pan to loosen the torte from the sides, then remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.
- This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 432
- Fat: 24 g
- Saturated fat: 9 g
- Carbohydrates: 50 g
- Sugar: 35 g
- Fiber: 3 g
- Protein: 7 g
- Sodium: 151 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
Would Bourbon work as well as the brandy?
Thank you
Sure Michelle, I think bourbon would work here. Enjoy!
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.
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!
Looks yummy! Do you think I can use roasted pumpkin not canned?
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!
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.
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.
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.
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 jennifer@onceuponachef.com — I’m usually pretty quick to respond.
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.
Hi Jen–I don’t have a springform pan:( Could I use a pie plate?
Sure, Amy. I think a 9-inch deep dish pie plate will work. Hope you enjoy!
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.
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!
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!
Hi Rachel, No need to pre-bake the crust for this recipe — it’s more cakey than crisp.
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.
Hi Lisa, I think a gluten-free flour (like Pamela’s) would work just fine here. Hope everyone enjoys!
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
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.