The oven warmed the whole kitchen, and I couldn’t help but breathe in the nutty, spiced air. I wasn’t trying to impress anyone—just needed something simple, festive, and cozy for a quiet night in. That’s how this Pumpkin Pecan Streusel Torte became my go-to. Lighter than cheesecake, easier than pie, and somehow more comforting than both.
Table of Contents
Why You’ll Love This Pumpkin Pecan Streusel Torte
This Pumpkin Pecan Streusel Torte brings together three textures you’ll love: a nutty pecan crust, creamy pumpkin filling, and a crumbly oat streusel topping. It slices beautifully, chills well, and doesn’t require a water bath or any fancy tricks.
Compared to traditional pumpkin pie or pumpkin cheesecake, it feels lighter and less fussy. You don’t need a mixer or special pan (other than a springform), and the flavor payoff is huge.
It’s perfect for Thanksgiving, Halloween potlucks, or any fall weekend when you want to bake something that feels special without stress. Bonus: you can make the streusel ahead of time and chill it until you’re ready.
Ingredients You’ll Need
For the Crust
- Pecans – for a buttery, nutty base
- Flour – gives structure to the crust
- Light brown sugar – adds gentle sweetness
- Melted butter – brings it all together
- Salt – just a pinch to balance flavors
For the Pumpkin Filling
- Eggs – help the filling set
- Canned pumpkin – smooth and reliable (like Libby’s)
- Evaporated milk – gives that classic pumpkin pie creaminess
- Granulated + brown sugar – sweetens and deepens flavor
- Flour – thickens the filling slightly
- Spices – cinnamon, nutmeg, ginger, cloves, black pepper
- Salt – enhances all the warm spice notes
For the Streusel Topping
- Flour + oats – for crumbly texture
- Brown sugar – adds caramel notes
- Cinnamon + nutmeg – warm, cozy spice
- Butter – cold, cut into small bits
- Chopped pecans – for extra crunch and richness
Step-by-Step Instructions
Prepare the Crust
Preheat your oven to 375°F. Spray a 9-inch springform pan with nonstick spray and place it on a baking sheet.
In a food processor, combine pecans, flour, brown sugar, melted butter, and salt. Pulse until the mixture is finely ground but still a bit crumbly. Press it into the bottom of the pan and set aside.
Mix the Pumpkin Filling
In a large bowl, whisk the eggs until smooth. Then add in the pumpkin, evaporated milk, both sugars, flour, spices, and salt. Whisk until everything is well-blended and silky.
Pour the filling into the crust. It may look loose, but it will firm up beautifully in the oven.
Bake for 30 minutes.
Bake and Add Streusel
While the torte bakes, mix the streusel. Combine the flour, oats, brown sugar, spices, and salt in a bowl. Rub the cold butter in with your fingers until the mix is crumbly and clumpy. Stir in chopped pecans and pop it in the fridge to chill.
After 30 minutes, pull the torte out and gently sprinkle the streusel topping evenly over the surface.
Return to the oven and bake for another 25–30 minutes. The center should be set and the topping golden.
Cooling and Serving Tips
Cool the torte on a wire rack for at least 4 hours. This helps it firm up enough to slice neatly.
Once it’s cooled, remove the springform ring and transfer the torte to a platter. A little sweetened whipped cream on the side is never a bad idea.
Tips for Success
- Use a springform pan – it makes releasing the torte clean and simple.
- Make the streusel in advance – refrigerate it until baking time.
- Let it cool completely – otherwise, the filling won’t hold its shape.
- Store leftovers in the fridge loosely covered. Bring to room temp before serving for best flavor.
Nutrition Information (per serving)
- Calories: 432
- Fat: 24g
- Saturated fat: 9g
- Carbohydrates: 50g
- Sugar: 35g
- Fiber: 3g
- Protein: 7g
- Sodium: 151mg
- Cholesterol: 73mg
Recipe Card – Pumpkin Pecan Streusel Torte
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Pumpkin Pecan Streusel Torte – A Simple Fall Dessert
- Total Time: 4 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A simple, elegant dessert with a pecan crust, creamy pumpkin pie filling, and oat-pecan streusel topping. Easier than pumpkin pie or cheesecake.
Ingredients
**For the Crust**
1 cup pecans
¾ cup all-purpose flour
6 tbsp packed light brown sugar
4 tbsp unsalted butter, melted
⅛ tsp salt
**For the Filling**
2 large eggs
1 (15-oz) can pure pumpkin
1 (12 fl-oz) can evaporated milk
½ cup granulated sugar
½ cup packed light brown sugar
1½ tbsp all-purpose flour
1¾ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp freshly ground black pepper
¼ tsp salt
**For the 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 salt
4 tbsp cold unsalted butter, cut into small pieces
¾ cup chopped pecans
Instructions
1. Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick spray and place it on a baking sheet.
2. Make the crust: Combine pecans, flour, brown sugar, butter, and salt in a food processor. Process until finely ground. Press into prepared pan.
3. Make the filling: In a large bowl, whisk eggs. Add all remaining filling ingredients and whisk until smooth. Pour over crust. Bake 30 minutes.
4. Make streusel topping: Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt. Rub in butter until clumpy. Stir in pecans and refrigerate.
5. After 30 minutes, remove torte from oven and sprinkle streusel evenly on top. Bake another 25–30 minutes until filling is set and streusel golden.
6. Cool on a rack for 4 hours. Remove springform ring, transfer to platter, slice, and serve with sweetened whipped cream if desired.
Notes
Best made the same day it is served.
Store leftovers loosely covered in the refrigerator; bring to room temperature before serving.
Streusel topping can be made ahead and refrigerated until needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Halloween Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 432
- Sugar: 35g
- Sodium: 151mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 73mg
More Such Recipes
If you’re looking for more cozy pumpkin desserts, try these:
- Bake a batch of Soft Pumpkin Oatmeal Cookies for cozy fall baking
- Make Pumpkin Bars with Chocolate Chips – a quick alternative to pumpkin pie
- Or go for Easy Pumpkin Pie Cheesecake that blends two holiday favorites
Pecan pie fans will also love this Fudgy Pecan Pie for Thanksgiving dessert lovers
FAQ
Can I make this torte ahead of time?
Yes, but it tastes best the same day. You can make it in the morning and let it cool until dinner. If you need to bake it the night before, just bring it to room temperature before serving.
Can I substitute fresh pumpkin for canned?
You can, but it needs to be thick and smooth. Make sure your fresh pumpkin puree isn’t watery. Strain it through cheesecloth if needed. You’ll need about 1¾ cups.
How do I store leftovers?
Store leftover torte in the refrigerator, loosely covered. It keeps well for 3–4 days. Let it sit out for about 20 minutes before serving for best texture and flavor.
Final Thoughts
This Pumpkin Pecan Streusel Torte brings all the comfort of fall baking in a single pan. It’s sweet but not heavy, rich but not overwhelming, and every bite has something a little different.
It’s easy to make, impressive to serve, and always welcome on a holiday table or Sunday dessert plate.
If you make it, share a photo with us on Pinterest or Facebook. Or, just bookmark it and make it again next year. You’ll want to.