Cooking Instructions
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.
2.
Combine the
Pecans (1 cup)
,
All-Purpose Flour (1 cup)
,
Brown Sugar (1/3 cup)
,
Unsalted Butter (4 Tbsp)
, and
Salt (1 pinch)
in the bowl of a food processor fitted with the steel blade.
3.
Process until the nuts are finely ground.
4.
Transfer the crust mixture to a greased springform pan. Pat into an even layer, then set aside.
5.
Combine
Farmhouse Eggs® Large Brown Eggs (2)
,
Granulated Sugar (1/2 cup)
,
Brown Sugar (1 cup)
,
All-Purpose Flour (1 Tbsp)
,
Simply Organic Cinnamon, Ground (1 tsp)
,
Ground Nutmeg (1/4 tsp)
,
Ground Ginger (1/4 tsp)
, and
Ground Cloves (1/8 tsp)
in a medium bowl.
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.
7.
Whisk until evenly combined.
8.
Pour the filling over the crust in the pan, then bake for 30 minutes.
9.
Meanwhile combine
Brown Sugar (1/2 cup)
,
Old Fashioned Rolled Oats (2 Tbsp)
,
Chopped Pecans (1/2 cup)
,
All-Purpose Flour (4 Tbsp)
,
Unsalted Butter (4 Tbsp)
,
Simply Organic Cinnamon, Ground (1/2 tsp)
, and
Ground Nutmeg (1/4 tsp)
in a bowl.
10.
Mix with your fingers rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.
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.
12.
Let the torte cool on a rack until completely cool, about 4 hours.
13.
To serve, remove the outer ring from the springform pan and transfer the torte to a platter.
14.
Serve with sweetened whipped cream, if desired.
