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 for my daughter’s thanksgiving feast, it was delicious. Straightforward and easy. Quick question, if I want to mail this out can I freeze it without loosing it’s taste and integrity?
O.R – I have not tried freezing this torte so I can’t say for sure, but I don’t think I’d recommend it. Sorry!!
OMG! This baking in the oven right now and I just discovered the 4T melted butter for the crust still sitting in the microwave! Is it ruined? Do you recommend that I start over?
I think it’s probably fine, Amy. Were you able to remove it from the pan easily? If the crust looks intact and not crumbly, I wouldn’t worry about it. If it makes you feel any better, I do things like this all the time :).
Do you have a Cheese cake recipe?
Hi Jan, here are two cheesecake recipes from my site: This Pumpkin Cheesecake would be perfect for Thanksgiving, and this Ricotta Cheesecake is well liked by readers.
Fantastic! This is incredibly easy and looks so elegant! My husband has declared regular pumpkin pie boring after this. Thanks again, Jenn! And Happy Thanksgiving to you and yours.
Could I just use a bought pie crust and proceed with the filling as written?
Yes Ursula, I think that would work. I would just be more like a pie than a torte. I’d love to hear how it turns out if you make it this way!
Hi Jenn
I made this, it was easy, and looks beautiful. I think I had to add 5 minutes or so to the bake time…my oven….anyway, I made it Monday and hope it is still OK by Thursday. Will let you know. I made two mini ramekins for my quality control…and it was yummy. Will let you know how the big one tastes and how family feels about it.
Thank you and have a great Thanksgiving.
So I am going to make this for thanksgiving this year and was wondering if you have a suggestion for adding a chocolate element to the torte. I was thinking about sprinkling some chocolate chips either under, in or on top of the pumpkin. Appreciate your thoughts. Andrew
Hi Andrew, You could try sprinkling some some chocolate chips over the streusel topping. I’d probably go with mini chips. Please let me know how it turns out if you try it!
Hi Jenn,
Love your site! I’m planning to make this for Thanksgiving. I see cognac pictured with the ingredients but when/where do I add it and how much? Can I substitute brandy? Thank you!
Hi Dorothy, Yes, cognac is actually a type of brandy. Hope you enjoy the torte and Happy Thanksgiving!
I notice that the recipe does not say to prebake the crust. Is that correct? Should I refrigerate the crust while I’m making the filling? Thanks for your help!
That’s right, Karen – this crust does not need to be prebaked. It’s more cakey than crisp. (And no need to refrigerate it either.) Hope you enjoy it!
Another 5 star recipe!! Easy to assemble but looks and tastes like a lot of work. BTW I used evaporated soy milk in place of dairy and it turned out delicious.