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, I don’t have a spring form pan. Would a standard pie dish work? Thank you!
Hi Halley, I think a deep-dish 9-in pie pan would probably work, but you’ll need to bring the crust up the sides. Hope you enjoy it!
Any ideas for if you do not have a food processor?
Hi Kristy, You can 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. Hope you enjoy!
Best dessert I ever made!! Everyone absolutely loved it. I did decrease both sugars in the filling by about 1 tablespoon. Is it possible to increase the filling amount in order to make a larger torte. Could I double?
Hi Mary, Glad everyone liked this! If you plan to stick with the same pan, I would probably limit the filling to 1.5 times the recipe. Bake time will be a bit longer so keep a close eye on it. 🙂
Hi Jenn,
This recipe looks amazing. I have a 10 inch spring form pan, what baking adjustments would you suggest as you used a 9 inch one.
thanks,
kris
Hi Kris, it should work in a 10-inch springform — each layer or the torte will just be slightly thinner. Bake time may be a bit less so keep a close eye on it. Hope you enjoy!
Love the flavors of this torte, although I do find it a bit too sweet. Next time I make this I’m thinking to eliminate the 1/2 cup of sugar in the filling. Will this change the texture and should I add something in its place?
Thank you!!!!
Hi Amanda, I think you could probably get away with cutting both the brown and granulated sugar down to 1/4 cup each. Please LMK how it turns out if you try it with less sugar!
I made this for my wife as I am not a fan of pumpkin. However after making it and seeing the streusel and crust and smelling the clove, I couldn’t help but try a piece. It is incredible, maybe I do like pumpkin! As always the recipe was easy to follow and pictures and notes were very helpful. Thanks Chef Jenn and Chef Grimes!
Help Jenn.. I just put this in the oven and realize I used 8” springform by mistake. What adjustment to baking time should I make? ….an extra 10-15 mins before streusel topping is added?
Hi Erika, I’m guessing 10 but just keep an eye on it. 🙂
Thanks Jenn! So far it’s been in an extra 7 mins and it’s not set fully yet. I’m going to let it complete the full 10 mins and then check it again.
How did it turn out, Erika?
Wow Jenn this torte is amazing! I baked it for 10 extra minutes to accommodate the 8” springform, cooled it on rack for 4 1/2 hours, and then refrigerated it overnight. After letting it warm to room temperature, I served it with lightly sweetened whipped cream as you suggested…. OMG the crust is tender, the spiced pumpkin filling is light and fluffy, the pecan streusel is heavenly! My husband says this dessert was as if a pumpkin pie & pecan pie had a baby – he ate multiple slices. Now the family and friends want me to bake/bring this torte to Thanksgiving and Christmas! Thanks so much for our new favorite.
I love your husband’s description of this (and so glad you enjoyed it)! 🙂
This recipe has replaced pumpkin pie and pumpkin roll as my Thanksgiving contribution. We usually have a gathering of friends and relatives and everyone brings a dish. I made this recipe for the past two years and what a hit! I’m personally in love with it! One of my brothers-in-law saved a slice to eat as breakfast with coffee the following morning and one of the nephews who almost never eats dessert, ate this! I considered that high praise. So the recipe was a huge success and I put it together nicely even without the aid of a food processor. I’ve tried many of Jenn’s recipes. I’ve tweaked a few, but this one is perfect as is.
This is absolutely wonderful, like every recipe I’ve made of yours, Jenn! I recently came across a way to text recipe ingredients, which was a fantastic perk of your site, but I can’t seem to find the means to do it again. Is this available? Love your site!!!
Hi Jan, That feature is only available on mobile (you’ll find it right under the ingredient list). So glad you’re enjoying the site!
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.