Side Pannel
Pumpkin Pecan Streusel Torte
Pumpkin Pecan Streusel Torte
- Recipe Submitted by maryjosh on 02/17/2020
Ingredients List
- FOR THE CRUST
- 1 cup pecans
- 3/4 cup all purpose flour
- 6 tablespoons packed light brown sugar
- 4 tablespoons unsalted butter, melted
- Pinch salt
- FOR THE FILLING
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (15-oz) can pure pumpkin, such as Libby's
- 1 (12 fl-oz) can evaporated milk
- 1 tablespoon brandy (optional)
- FOR THE STREUSEL
- 1/2 cup packed light brown sugar
- 2 tablespoons rolled oats
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions
FOR THE CRUST
Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
Combine all of the crust ingredients in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground.
Transfer the crust mixture to the prepared pan and pat into an even layer. (I usually use the bottom of a glass or measuring cup to flatten it evenly.) Set aside.
FOR THE FILLING
Beat the eggs in a large bowl. Add the remaining filling ingredients and whisk until well combined.
Pour the filling over the crust in the pan. Bake for 30 minutes.
FOR THE STREUSEL TOPPING
Meanwhile, combine all of the streusel ingredients in a medium bowl. Mix with your fingers, rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.
Once the torte has baked for 30 minutes, remove it from the oven. The filling will still be quite liquid, especially in the middle -- that's okay. Sprinkle the topping evenly over the partially baked filling. Bake for 20 to 25 minutes more, or until the filling is just barely set (it will still wobble a bit -- that's okay). Let the torte cool completely on a rack, about 4 hours. To serve, remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.
This torte can be made a day ahead of time and stored, loosely covered, in the refrigerator. Allow to come to room temperature before serving.
Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
Combine all of the crust ingredients in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground.
Transfer the crust mixture to the prepared pan and pat into an even layer. (I usually use the bottom of a glass or measuring cup to flatten it evenly.) Set aside.
FOR THE FILLING
Beat the eggs in a large bowl. Add the remaining filling ingredients and whisk until well combined.
Pour the filling over the crust in the pan. Bake for 30 minutes.
FOR THE STREUSEL TOPPING
Meanwhile, combine all of the streusel ingredients in a medium bowl. Mix with your fingers, rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.
Once the torte has baked for 30 minutes, remove it from the oven. The filling will still be quite liquid, especially in the middle -- that's okay. Sprinkle the topping evenly over the partially baked filling. Bake for 20 to 25 minutes more, or until the filling is just barely set (it will still wobble a bit -- that's okay). Let the torte cool completely on a rack, about 4 hours. To serve, remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.
This torte can be made a day ahead of time and stored, loosely covered, in the refrigerator. Allow to come to room temperature before serving.
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