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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First of all, this dessert looks totally impressive but it really is not hard at all to make. In fact, with the press in pecan crust–it’s actually less time-consuming that making a regular pumpkin pie (with a homemade crust). But of course looks aren’t what counts, taste is and WOW! It was so good. Pumpkin Pie can be too pumpkiny, but this has just enough of the pumpkin pie filling to give you the pie experience, but the crust and streusal tone it down, as well as adding texture and taste. I made this for Thanksgiving this year and I don’t think we’ll ever go back to pumpkin pie again.
My husband is the pumpkin pie lover in the family. He raved about this recipe. I am an apple pie girl, but have to admit this was delicious! Never again plain pumpkin pie….this is just special, and easy! Thanks again Jenn, another winner.
I made this torte for Thanksgiving in place of my usual pumpkin pie. It was a great hit. I still had the pumpkin pie craving fulfilled along with the delicious struesel topping.
The bottom crust did get soft after a day but still yummy.
I also made this for Thanksgiving and it was a big success. I used my new Vitamix to chop/mix the first two layers and it was very quick and easy. The torte looked beautiful when I removed it from the pan so the presentation was perfect. I served it with fresh whipped cream. This is going to replace my traditional pumpkin pie recipe for holidays going forward.
I made this for Thanksgiving this year and it was a success! It’s like a pumpkin pie and a pecan pie had a baby. I added bourbon-infused whipped cream for the grown ups. Perfect!
Hi Jen, I can’t get pure pumpkin where I live but we do have Libby’s pumpkin pie filling. Would this be ok to use and would I need to adjust the spices?
Thanks in advance,
Kate
Hi Kate, I think it would be too sweet with pumpkin pie filling. You could roast and puree pumpkin yourself if you’re feeling ambitious, or canned sweet potato puree should work here too.
Hi. I just followed the recipe but noticed it needs to sit 4 hours. If I only have 2 hours can I refrigerate to expedite the cooling?
I think you could get away with it, but I’d wait as long as you can to put it in the fridge so it doesn’t form a lot of condensation. Hope you enjoy!
I made this for Thanksgiving this year upon a request from my sister in law. It was very easy even though it looks like it would be complicated. It was very good and got rave reviews. I made it a few days prior to serving and it was fine. I made homemade whipped cream to eat with it. It made a fine presentation too. I wrapped the bottom of my spring form pan with foil and baked it on a cookie sheet just in case. I only had to add 5-10 minutes on my baking time probably because of my oven.
Everyone, except me, really enjoyed this alternative to pumpkin pie. I think the streusel on top of a creamy feeling was not to my taste.
I was looking for a dessert idea for Thanksgiving that wasn’t boring OR difficult, and this fit the bill! Not only was it better than pumpkin pie, my husband asked me to make it again on Sunday and I did, (It disappeared again by Tuesday) everyone loved it!
Hi Jenn,
This is my first review! Every recipe I have followed from your site has been fantastic and your Pumpkin Pecan Streusel Torte is absolutely delicious! I made it in a 9″ pie plate and had no difficulty cutting pieces. We had it with whipped cream and found we preferred it chilled. It is a wonderful recipe that I will keep forever! Thank you for all your effort to develop these recipes for all of us to enjoy!
Karen