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RECIPE
24 INGREDIENTS14 STEPS4hr 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.
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/
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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

US / METRIC
Servings:
8
Serves 8

Crust

1 cup
Pecans
1/3 cup
Brown Sugar
1/4 cup
1 pinch

Filling

1 cup
Brown Sugar
1/2 Tbsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/8 tsp
Ground Cloves
1/4 tsp
1 can
(15 oz)
1 can
(12 fl oz)
Evaporated Milk

Streusel

1/2 cup
Brown Sugar , firmly packed
1/2 cup
Chopped Pecans
1/4 cup
cut into small pieces
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
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Nutrition Per Serving

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CALORIES
649
FAT
29.7 g
PROTEIN
9.1 g
CARBS
91.6 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 (1 cup) , All-Purpose Flour (1 cup) , Brown Sugar (1/3 cup) , Unsalted Butter (1/4 cup) , 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 Large Eggs (2) , Granulated Sugar (1/2 cup) , Brown Sugar (1 cup) , All-Purpose Flour (1 Tbsp) , Ground Cinnamon (1/2 Tbsp) , 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 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 (1/2 cup) , Old Fashioned Rolled Oats (2 Tbsp) , Chopped Pecans (1/2 cup) , All-Purpose Flour (1/4 cup) , Unsalted Butter (1/4 cup) , 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 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
649
% Daily Value*
Fat
29.7 g
38%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
90.4 mg
30%
Carbohydrates
91.6 g
33%
Fiber
4.7 g
17%
Sugars
71.1 g
--
Protein
9.1 g
18%
Sodium
137.4 mg
6%
Vitamin D
--
--
Calcium
165.3 mg
13%
Iron
2.0 mg
11%
Potassium
237.1 mg
5%
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