Pumpkin Pecan Streusel Torte
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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
Powered by 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn- Any tips to make it easier to cleanly remove the torte from the bottom of the pan? When I made this last year, it was absolutely delicious but I ended up just leaving it on the pan because I knew there was no way I’d be able to remove it without it completely coming apart. I’d love to be able to serve it on a nice platter this year. Thanks!
Hi Melissa, It takes two very large spatulas to get it off in one piece!
Is there anyway to make this torte in a 9 x 13 pan to serve more people ?
Hi Linda, You could try increasing the recipe by 1.5 — and then cut the pieces into squares. Please lmk how it turns out if you try it that way.
Can you make this without the condensed milk? Is there a substitute>
Hi Susan, I’ve only made this with evaporated milk, but a few readers have commented that they have used some substitutes (half & half, evaporated soy milk) with success. Hope that helps!
Hi Jenn, love your flavorful recipes. I often check here first when looking for a new recipe. I’ve made your pumpkin pie before and really liked the texture and consistency of the filling. Do you think that pie filling can be used for this recipe? Thanks!
Hi Ann, It would probably work but since I’ve never tried it, I’d be nervous to fiddle with it. This filling for this torte is pretty similar – and the quantities are just right for the torte – so I’d suggest following the recipe as is. Hope that helps!
It was a hit! The streusel definitely takes it to another level. Thanks again’
Hello Jenn,
It’s Canadian Thanksgiving this weekend for us north of the border. I wanted to know.. would it be a sin preparing this a couple of days in advance? I know you state in your recipe that it can be made a day ahead, but I would really like to make it 2-3 days in advance. If you give the go ahead, how should I store it until Thanksgiving Monday? Thank you. I am so looking forward to making this!
Hi Diana, I think you could prepare it up to 2 days ahead, but not sure I would push it more than that. And I’d store it in the fridge; just bring it to room temperature before serving. Happy Thanksgiving!
Canadian Thanksgiving is this weekend. My mom never cooked pumpkin anything growing up; and, one experience with pumpkin pie a long time ago validated for me why she never did. But the rave reviews on this recipe convinced me to take a leap of faith and boy am I happy that I did! What a delightfully light and silky dessert. 🙂 I love the cake-like base. It’s not tough like some crusts can be and, bonus, you don’t have to pre-bake it! My daughter helped me to half the torte (for her boyfriend’s family,) and tasting the streusel topping almost sent her over the moon. Yummy!!! It’s not a heavy ending to a meal, and I didn’t find it too sweet. I didn’t have any cream to whip, so I served it with vanilla ice-cream. I do have two regrets though: (1) Half my streusel went out the door, and (2) I made this early in the week leaving me to have to make another dessert for our Thanksgiving dinner. !!! Moo.
🙂 So glad you liked it (even if you had to make two)!
Hello Jenn,
I wanted to know what baking items you rely on, specifically bakeware?
What brand to you like, for example what type of springform pans do you use?
Hi Diana, I really like the Chicago Metallic brand for bakeware (including my springform pan).
I made this forThanksgiving desert. It was a huge hit. Because I have egg and dairy allergies, I made some substitutions.
I made my own evaporated almond milk and used EnerG egg replacer and Earth Balance buttery spread. I baked it about 15 minutes longer and it turned out perfect. No one even suspected that it was a vegan version. Delicious. Will be making again this year.
I have an egg allergy and use duck eggs in the place of chicken eggs. Duck eggs’ shells are “tougher”, but they look the same on the inside. Duck is Alkaline, higher in nutrients such as Omega III, and richer tasting. They have more Albumen, too, which makes baking fluffier/cakes rise higher, than chicken egg which is acidic. Duck egg is a much healthier choice if you are fighting/surviving cancer (cancer cells will not thrive in an alkaline environment).
Everyone loved this dessert!
I found the recipe irresistible and made it for our New Years dinner. By choice I omitted the streusel topping to cut back on sugar & fat. I cooked up butternut squash and mashed it rather than pumpkin. After that I followed the recipe as written. Everything was excellent, definitely my go to pumpkin dessert recipe.
I don’t doubt the streusel is part of the recipe for a reason and adds to the recipe being special. I am not suggesting others should omit it, however, I can say it was absolutely delicious without it.