Pumpkin Pecan Streusel Torte

24 INGREDIENTS • 14 STEPS • 4HRS 50MINS

Pumpkin Pecan Streusel Torte

Recipe

5.0

3 ratings

With a tender pecan crust, pumpkin pie filling, and crunchy oat streusel topping, it’s like a cross between pumpkin pie and coffee cake.

With a tender pecan crust, pumpkin pie filling, and crunchy oat streusel topping, it’s like a cross between pumpkin pie and coffee cake.

Once Upon A Chef

The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!

4HRS 50MINS

Total Time

$1.76

Cost Per Serving

Ingredients

Servings

8

us / metric

Crust

100 g

Pecans

125 g

All-Purpose Flour

80 g

Brown Sugar

4 Tbsp

Unsalted Butter, melted

1 pinch

Filling

2

100 g

Granulated Sugar

220 g

Brown Sugar

1 Tbsp

All-Purpose Flour

1 tsp

Ground Cinnamon

1/4 tsp

Ground Nutmeg

1/8 tsp

Ground Cloves

1/4 tsp

1/8 tsp

Ground Black Pepper

1/4 tsp

1 can
(15 oz)

100% Pumpkin Purée

1 can
(12 fl oz)

Evaporated Milk

Streusel

110 g

Brown Sugar, firmly packed

2 Tbsp

Old Fashioned Rolled Oats

55 g

Chopped Pecans

4 Tbsp

All-Purpose Flour

4 Tbsp

Cold Unsalted Butter

cut into small pieces

1/2 tsp

Ground Cinnamon

1/4 tsp

Ground Nutmeg

Nutrition Per Serving

VIEW ALL

Calories

657

Fat

29.7 g

Protein

9.3 g

Carbs

91.8 g

Once Upon A Chef

The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!

Author's Notes

This torte can be made a day ahead of time and stored, loosely covered, in the refrigerator. Allow to come to room temperature before serving.

Cooking Instructions

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step 1

Preheat the oven to 375 degrees F (190 degrees C) and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.

step 2

Combine the Pecans (100 g), All-Purpose Flour (125 g), Brown Sugar (80 g), Unsalted Butter (4 Tbsp), and Salt (1 pinch) in the bowl of a food processor fitted with the steel blade.

step 2 Combine the Pecans (100 g), All-Purpose Flour (125 g), Brown Sugar (80 g), Unsalted Butter (4 Tbsp), and Salt (1 pinch) in the bowl of a food processor fitted with the steel blade.

step 3

Process until the nuts are finely ground.

step 3 Process until the nuts are finely ground.

step 4

Transfer the crust mixture to a greased springform pan. Pat into an even layer, then set aside.

step 4 Transfer the crust mixture to a greased springform pan. Pat into an even layer, then set aside.

step 5

Combine Large Eggs (2), Granulated Sugar (100 g), Brown Sugar (220 g), All-Purpose Flour (1 Tbsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/4 tsp), Ground Ginger (1/4 tsp), and Ground Cloves (1/8 tsp) in a medium bowl.

step 6

Add Ground Black Pepper (1/8 tsp), Salt (1/4 tsp), 100% Pumpkin Purée (1 can), and Evaporated Milk (1 can) to the medium bowl.

step 6 Add Ground Black Pepper (1/8 tsp), Salt (1/4 tsp), 100% Pumpkin Purée (1 can), and Evaporated Milk (1 can) to the medium bowl.

step 7

Whisk until evenly combined.

step 7 Whisk until evenly combined.

step 8

Pour the filling over the crust in the pan, then bake for 30 minutes.

step 8 Pour the filling over the crust in the pan, then bake for 30 minutes.

step 9

Meanwhile combine Brown Sugar (110 g), Old Fashioned Rolled Oats (2 Tbsp), Chopped Pecans (55 g), All-Purpose Flour (4 Tbsp), Unsalted Butter (4 Tbsp), Ground Cinnamon (1/2 tsp), and Ground Nutmeg (1/4 tsp) in a bowl.

step 9 Meanwhile combine Brown Sugar (110 g), Old Fashioned Rolled Oats (2 Tbsp), Chopped Pecans (55 g), All-Purpose Flour (4 Tbsp), Unsalted Butter (4 Tbsp), Ground Cinnamon (1/2 tsp), and Ground Nutmeg (1/4 tsp) in a bowl.

step 10

Mix with your fingers rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.

step 10 Mix with your fingers rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.

step 11

Once the torte has baked for 30 minutes, remove it from the oven and sprinkle the streusel topping evenly over top. Bake for 20-25 minutes more, or until the filling is set.

step 11 Once the torte has baked for 30 minutes, remove it from the oven and sprinkle the streusel topping evenly over top. Bake for 20-25 minutes more, or until the filling is set.

step 12

Let the torte cool on a rack until completely cool, about 4 hours.

step 12 Let the torte cool on a rack until completely cool, about 4 hours.

step 13

To serve, remove the outer ring from the springform pan and transfer the torte to a platter.

step 13 To serve, remove the outer ring from the springform pan and transfer the torte to a platter.

step 14

Serve with sweetened whipped cream, if desired.

step 14 Serve with sweetened whipped cream, if desired.

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