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Pumpkin Torte Recipe with Pecan Crust

Course Dessert
Keyword pecans, pie, pumpkin
Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 359 kcal


For Crust

  • 1 cup pecans
  • ¾ cup flour
  • 6 tbsp light brown sugar
  • 4 tbsp unsalted butter, melted
  • 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
  • tsp ground cloves
  • tsp freshly ground black pepper
  • ¼ tsp sea salt

For Streusel

  • cup all purpose flour
  • ¼ cup rolled oats
  • ½ cup packed light brown sugar
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • tsp sea salt
  • 4 tbsp cold unsalted butter, cut into small pieces
  • ¾ cup chopped pecans


  1. Preheat the oven to 375 degrees.  Set oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Nutrition Facts
Pumpkin Torte Recipe with Pecan Crust
Amount Per Serving
Calories 359 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 48mg16%
Sodium 149mg6%
Potassium 122mg3%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Calcium 43mg4%
Vitamin C 1mg1%
Vitamin A 292IU6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.