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 in a food processor.

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.

Glass bowl of 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.

Bowl of 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!

Slice of pumpkin pecan streusel torte on a plate.

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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


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


  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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  • Made this as written for Thanksgiving a few years ago and it was fabulous! I might try it with sweet potato instead of pumpkin next time!

  • I made this pie for Thanksgiving and it was amazing. It’s like a combination of my favorites – pecan pie and pumpkin pie in one. Followed the recipe exactly and it turned out perfectly. Only need a small slice because it’s so rich!

  • This was so different. Never had anything like this, cake, pie, crunch. Fabulous recipe. Sorry no picture. It went like hot cakes. It is a keeper for sure. Wonderful to share any time of year.

  • This is absolutely the best dessert ever especially for Thanksgiving save the trouble of making a pecan pie and a pumpkin pie everyone who’s had loves loves loves it.

  • This was a delicious finish to ourThanksgiving dinner! It was very easy to put together…I felt guilty as my guests raved about it as it took little time or effort! Don’t wait till Thanksgiving….try it now!

  • Hi Jenn:

    I do not have a springform pan. Can I substitute a 12 cup Bundt pan instead?

    Thank you for all if your incredible recipes- you’re a wealth of information, and am having so much fun working w/ your recipes!!!


    • Hi Lisa, Unfortunately a Bundt pan won’t work for this recipe. So sorry! Glad you are enjoying the recipes. 🙂

    • I made it in a deep dish pie shell. A old glass Pyrex one with fluted edges. Did not overflow and it looked attractive.
      Didn’t want to use a springform pan for a pie.

    • Hi. I have one question before I make this for the first time. Bring the crust up the sides of the pan a little like a cheesecake or bottom only? I don’t remember if you said to grease pan at all. I appreciate the guidance. Monica

      • Hi Monica, the crust does not need to come up the sides of the pan. And, yes, I’d treat the pan with nonstick cooking spray. Hope that helps and that you enjoy!

  • Hi Jen! I LOVE your site and recipes. Your site is my “go to” for delicious, no fail and interesting food.
    I want to make this torte for work on Tuesday. One of our staff is allergic to oats. What can I substitute? Double the flour? Thanks!

    • Hi Kathy, so glad you like the recipes! You can just leave the oats out — the streusel will still be great. 🙂

      • Thank you! I am making it tonight!

  • I made this for Thanksgiving and it was really good. I would change a few things
    Both in the crust and the topping I would cut back on the butter by aleast a tablespoon on each
    I thought it was a little greasy – I also left out the oats. Overall is was delicious!

  • I made this for Thanksgiving dessert and my family loved it. They all agreed that it was the best “pumpkin pie” they ever had. This delicious and beautiful torte will be added to our Thanksgiving traditions.

  • Hi Jenn

    Sure you very busy helping us all answer questions. On the pumpkin Pecan Streusel Torte can I make the crust today and refrigerate and do the rest tomorrow am?

    Happy Thanksgiving!

  • Hi Jenn, Do you think it would be okay to make all of the components for this today and then assemble and bake tomorrow morning? Everyone I’ve made this for has loved it, and it’s the one dessert I cannot wait to eat tomorrow!

    • Sure, I think that would work (and glad everyone likes it)!

  • I want to make this without the topping – just serve with whipped cream – how long would I bake this without the topping?

    • Hi Karen, the streusel on top is what really makes this recipe sing so I wouldn’t recommend skipping it. That said, if you want to give it a try, I think you can remove it from the oven 5 to 10 minutes earlier (just make sure it’s set).

      • Okay thanks will include it. Thanks for the quick response

  • Hi Jenn, love your recipes and your instructions are the best. Thank you. Can I make this a day ahead and then add the streusel the day of to protect the texture?

    • Sure, that will work. Hope you enjoy!

    • Is there anyway this can be frozen?

      • Hi Diane, 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.

  • Absolutely fabulous. Finished product looks just like picture.

  • Can you please tell me what “suffers” if made in advance? Do you think I could freeze it (far in advance)immediately after baking/cooling and then just defrost the day of serving? I’m thinking that might be better than baking the day before. Really want to make this but hate doing desserts the same day as I’m entertaining. Thank you.

    • Hi Ann, I find the topping isn’t quite as crisp the next day, but you can make it a day ahead; it will still be delicious.

  • Hi Jenn,
    Could this work if I halve the recipe and use a 6inch springform? If so, by how much would I need to reduce the baking time?
    Thanks so much; your recipes are wonderful, and many feature regularly at our dinner table.

    • — Vinita Prabhakar
    • Reply
    • Yes, I’d halve this for a 6-inch pan. Bake time may be a bit different so keep a close eye on it. Hope you enjoy!

      • Hi Vinita & Jenn!

        Jenn I sent in a question about a smaller pan, and after rereading through the comments I came upon Vinita’s question!😊
        So I got my question answered….
        Vinita I know you posted your question a couple yrs ago, but should you see this, would you share the what the baking time adjustment turned out to be?

        Thank you again to you both!


        • — Lisa on October 24, 2022
        • Reply
  • What can I use as a substitute for the eggs? I cannot eat eggs! Thanks and love your recipes (: I am currently a college student and I love this website!

    • Hi Soni, I suspect you could get away with using a store-bought egg substitute here. Hope you enjoy!

  • Would a 9 inch cake pan be too shallow for this?

    • I do think it would be a tiny bit too small — sorry!

    • I used a 10 inch deep dish pie plate instead of a springform and it turned out great!

  • Hi Jenn, I plan making this pumpkin torte for Thanksgiving! My springform in a 10 inch, the recipe is for a 9 inch, it’s a small difference but any changes in baking time? And recipe mount? I guess torte will be less deep and crust slightly stretch out more. What do you think? Love your recipes and style, planning several besides torte for Thanksgiving 😋 Crab Rangoon, Roasted Green Beans, Candied Pecans at least! Thank you and a happy holiday!

    • So glad you like the recipes, Janio! This 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. Enjoy!

  • Could I use a graham cracker crust instead?

    • Hi Linda 🙂
      Yes, a graham cracker crust will work here too. Enjoy!

  • My nephew is allergic to nuts. What do you recommend I do for the crust or should I switch to a gingersnap crust? With the topping, I think I can just eliminate the nuts. Any suggestions? I would like to make this for Thanksgiving.

    • Hi Elaine, I think a gingersnap or graham cracker crust would be delicious here, and it’s fine to eliminate the nuts in the topping. Enjoy!

  • This is pumpkin pie but better and also easier and also mistake-roof and also more impressive looking. Serve it with homemade whipped cream and caramel sauce (Jenn has easy microwave instructions for it in her Pumpkin Cheesecake recipe). Just try it, you’ll never make pumpkin pie again.

  • If I wanted to make a 12” instead of 9 should I double the recipe or 1.5? I don’t want to over fill my pan. Thanks!

    • Hi Sam, I’d double it. Please LMK how it turns out if you try it!

  • I highly recommend this recipe. Takes a boring pumpkin pie to the next level.
    My husband said it was the best Pumpkin Pie he has had and he doesn’t care for Pumpkin Pie. Our friend said it was an Award Winning Pie. 5 *s

  • Jenn – I just baked this tonight as a “test run” for Thanksgiving. I made several minor adjustments (no oats in the topping; half & half in place of the evaporated milk; upping the spices). I also used a pie dish because our springform pan always seems to leak.

    The result – The torte hasn’t even finished cooling w/o sampling… And my brother and my mom love it! This is fantastic especially coming from my brother. (He’s one of those people with a fine, discriminating set of taste buds.) Thank you so much for another winner!

  • This streusel torte is the best thing to happen to me since in months! Just made it for a Canadian Thanksgiving meal shared with friends. We all enjoyed it immensely. Great recipe and thank you!

  • Hi Jenn. Do you think I can substitute walnuts for the pecans? Your recipes are incredible. Thanks so much

    • Definitely (and so glad you like the recipes)! 🙂

  • Thanks for the recipe Jen, excellent reviews from my family. Truth be told, I did add a splash of vanilla to the pie filling.. Will definitely make again. Regards Chuck

    • — Chuck Kozlowski
    • Reply
  • Hi Jenn,
    Does it make a difference to the cooking time if the springform pan is on a baking tray vs. on the oven rack? After 30 minutes, my torte was very soupy. I cooked it another 25 minutes at 385 (trying to hurry it along!) and it probably needed another 10 minutes to be closer to “wobbly.” Not sure if the baking tray slowed it down or my oven.

    Also, I used a 9″ springform pan and was surprised at how high the pumpkin layer was. Does that compact further as it cools/sits?

    We enjoyed it very much and I’ll definitely make it again (with more time for cooling!!). It was way too sweet for me but no complaints from others.

    • Hi Elan, The baking tray may have kept the heat from circulating as much so that could be why it took a few extra minutes in the oven. And it does deflate a little as it cools. Hope that helps!

  • I made it everyone loved it. I cut the sugar for the filling in half, half a cup instead of a one cup.

  • 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.

    • 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.

            • — Erika McGuire
          • I love your husband’s description of this (and so glad you enjoyed it)! 🙂

            • — Jenn
  • 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.

    • — Donna Breidinger
    • Reply
  • 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.

    • — Dorothy Hummel
    • Reply
  • Loved this. Still enjoying the leftovers which I’m glad we have! Delicious!

  • 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.

  • 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!

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

  • How would you revise the topping or crust if decreasing the pecan amounts. Add more flour/brown sugar?

    • 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!

  • 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?

    • Hi Nelle, I have not tried freezing this torte but I think it would work. Enjoy!

  • 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?

    • Hi Melinda, for the best results, I’d stick with the sugar here – sorry!

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

    • 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!

  • 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.

    • Thank you, Diane. This is what I needed to know.

    • Did you use the same measurements & how long did you cook it for?

  • 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.”

  • Ooh what a lovely twist for thanksgiving. Totally trying this on Monday and pecan is my favourite nut

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