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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I made this with fresh pumpkin puree. It was delicious!
Incredible. Brought this to Friendsgiving and people were still raving about it today! Thank you, Jenn!
I made this for Thanksgiving dinner and it was the biggest hit ever. It is definitely a notch above plain pumpkin pie. The creaminess of the pumpkin filling with the crunch of the topping is perfection. I did add a whipped cream topping, but it is not necessary.
I love your recipes Jen -so many have become our family staples! I have referred numerous people to your site over the past few years -thank you for the great recipes! I’m so looking forward to your cookbook! I made this torte for the first time this Thanksgiving – a huge hit. We are renovating and at the last minute realized my springform was packed away so had to use a pie plate-still turned out great! I loved the flavor of the simple pecan crust. Hands down the best dessert at our gathering this year!
So glad you’re enjoying the recipes, Eve! 😊
I’ve made this recipe twice now and made a few changes to suit me and my family’s taste. The first time around, I followed the recipe exactly and it produced a too-soft filling that would squish when I cut through the streusel topping. To fix this, I cooked the pumpkin filling with the sugars and spices in a medium saucepan on medium heat for about 5 minutes. This reduced the moisture from the pumpkin puree, melted the sugars, and released the fragrance from the spices. It smelled so good! I then transferred it to my mixing bowl and let it sit a few minutes to cool before whisking in the eggs and continuing with the recipe. I also reduced the evaporated milk to 1 ¼ cups. A can usually contains 1 ½ cups so there’d be ¼ cup left. (I saved and used it in my mashed potatoes!). And since I love the flavor of spices, I upped the spices: 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, 1/8 tsp black pepper. Everyone that had it thought it was perfectly spiced =) I also changed the streusel topping to make it a tad less sweet by using ¼ heaping cup brown sugar and ½ cup rolled oats. Everything else remained the same.
I’ve made this twice now and both times it turned out wonderful. It’s an easy recipe with well written directions. This torte looked great, tasted delicious, and received rave reviews from my family and friends. As a small warning, I recommend putting aluminum foil under the pan because it dripped liquid in my oven both times (forgot the second time until it was too late). I especially love that you can make this a day to two in advance, definitely helpful for holiday hosting. Another keeper!
This was delicious and easy to make. It looked really impressive, too! Thanks. 🙂
Hi Jenn, do you think I could replace the pecans with walnuts? Thanks
Sure, Caroline, I think that would work. LMK how it turns out!
Awesome! At thanksgiving dinner, the Torte won out over pumpkin pie and apple pie (and homemade chocolate-chip brownies!) The others only had token amounts taken. I have a new contender for best thing to make for thanksgiving: this torte or Cook’s Illustrated’s Pumpkin Cheesecake
Can I substitute half and half or heavy cream for the evaporated milk?
Hi Vera, I’ve only made this with evaporated milk, but a few readers have commented that they’ve used some substitutes (including half & half and evaporated soy milk) with success. Hope that helps!