RECIPE
24 INGREDIENTS 14 STEPS 4hr 50min

Pumpkin Pecan Streusel Torte

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.
Pumpkin Pecan Streusel Torte Recipe | SideChef
With a tender pecan crust, pumpkin pie filling, and crunchy oat streusel topping, it’s like a cross between pumpkin pie and coffee cake.
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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!
http://www.onceuponachef.com/
4hr 50min
Total Time
1hr 25min
Active Time
$1.76
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Crust

100 g
Pecans
80 g
Brown Sugar
55 g
1 pinch

Filling

220 g
Brown Sugar
4 g
Ground Cinnamon
as needed
Ground Nutmeg
as needed
Ground Cloves
as needed
2 g
1 can
(15 oz)
1 can
(12 fl oz)

Streusel

110 g
Brown Sugar , firmly packed
55 g
Chopped Pecans
55 g
cut into small pieces
1 g
Ground Cinnamon
as needed
Ground Nutmeg
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Nutrition Per Serving

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CALORIES
657
FAT
29.7 g
PROTEIN
9.3 g
CARBS
91.8 g

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 (55 g) , 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 4
Transfer the crust mixture to a greased springform pan. Pat into an even layer, then set aside.
Step 5
Combine Farmhouse Eggs® Large Brown Eggs (2) , Granulated Sugar (100 g) , Brown Sugar (220 g) , All-Purpose Flour (8 g) , Ground Cinnamon (4 g) , Ground Nutmeg (as needed) , Ground Ginger (as needed) , and Ground Cloves (as needed) in a medium bowl.
Step 6
Add Ground Black Pepper (as needed) , Salt (2 g) , 100% Pumpkin Purée (1 can) , and Evaporated Milk (1 can) to the medium bowl.
Step 7
Whisk until evenly combined.
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 (10 g) , Chopped Pecans (55 g) , All-Purpose Flour (30 g) , Unsalted Butter (55 g) , Ground Cinnamon (1 g) , and Ground Nutmeg (as needed) 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 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 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.
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Nutrition Per Serving
Calories
657
% Daily Value*
Fat
29.7 g
38%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
90.4 mg
30%
Carbohydrates
91.8 g
33%
Fiber
4.7 g
17%
Sugars
69.5 g
--
Protein
9.3 g
19%
Sodium
151.9 mg
7%
Vitamin D
--
--
Calcium
208.4 mg
16%
Iron
2.5 mg
14%
Potassium
307.4 mg
7%
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