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.

Pumpkin Pecan Streusel Torte – A Simple Fall Dessert

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

Scale

**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

Cook Mode Prevent your screen from going dark

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