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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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.
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…
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!
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
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!
Delicious!
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!
Hi Caroline, The difference is pretty negligible so just go ahead and use the whole cup. Hope you enjoy it!
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.
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.
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.
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?
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.
Will do! Thanks!