Pumpkin Torte Recipe with crunchy pecan crust and a streusel topping. This is a delicious twist on the traditional pumpkin pie.
If you're looking for more pumpkin recipes, you might enjoy Pumpkin Cobbler with Pecans, Moist Pumpkin Bread with Browned Butter Maple Icing, Flour Bakery's Pumpkin Pie Recipe, and Pumpkin Chocolate Chip Cookies.
This pumpkin torte recipe is so scrumptious with a crunchy pecan crust and streusel topping.
I had never thought about messing with my traditional pumpkin pie, as it's my favorite pie in the whole world.
But, I have to say, adding streusel topping on top of the rich pumpkin filling that tops a crunchy pecan crust is something special.
Ingredients you will need:
- Pecans
- Flour
- Light Brown Sugar
- Butter
- Sea Salt
- 2 large eggs
- 1 (15 oz) canned pure pumpkin
- 1 (12 oz) can evaporated milk
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Black Pepper
- Rolled Oats
How to make Pumpkin Torte?
- For Crust: In a food processor, process the pecans, flour, brown sugar, butter, and sea salt until crumbly.
- For Filling: In large bowl, mix the eggs, pumpkin, evaporated milk, sugar, brown sugar, flour, cinnamon, nutmeg, ginger, cloves, black pepper and sea salt. Pour the filling on top of crust and cook in preheated oven for 30 minutes until the edges are set and the filling is still a little wobbly.
- For Topping: In medium bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add in the butter pieces and mix into other ingredients with your fingers until mixture is moist and clumpy. Stir in pecans.
- Sprinkle topping on filling. Cook for 25-30 minutes more until the filling is set and the topping is brown.
This torte reminds me of a pumpkin cheesecake or pumpkin tart. The crust is what you would expect in a cheesecake or tart, but the filling is a pumpkin pie filling. SO good!
Pumpkin Torte Recipe with Pecan Crust
Ingredients
For Crust
- 1 cup pecans
- ¾ cup flour
- 6 tbsp light brown sugar
- 4 tbsp unsalted butter, melted
- ⅛ tsp salt
For Filling
- 2 large eggs
- 1 15 oz can pure pumpkin
- 1 12 oz can evaporated milk
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ tbsp flour
- 1 ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp ground cloves
- ⅛ tsp freshly ground black pepper
- ¼ tsp sea salt
For Streusel
- ⅓ cup all purpose flour
- ¼ cup rolled oats
- ½ cup packed light brown sugar
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp sea salt
- 4 tbsp cold unsalted butter, cut into small pieces
- ¾ cup chopped pecans
Instructions
-
Preheat the oven to 375 degrees. Set oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
-
To 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 pecans are finely ground. Transfer the crust mixture to the prepared pan. With your hands or the bottom of a dry measuring cup, pat mixture into an even layer. Place the pan on a baking sheet for easier handling.
-
To 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.
-
To make the Streusel: As the torte is baking, 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 (it will still be a little wobbly). 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. Serve and Enjoy.
Recipe Notes
Adapted from Once Upon a Chef
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