Pumpkin Spice Pecan Streusel Torte

With a cakey pecan crust, spicy pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy and elegant alternative to pumpkin pie. This recipe comes from Linda Grimes, a South Lake Tahoe restauranteur and we’ve switched it up a little with Emaya’s new delicious blend, Pumpkin Spice.

METRIC CUP MEASURES

Servings: 8 to 10

Prep Time: 30 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour 25 Minutes

INGREDIENTS:

FOR THE CRUST

  • 1 cup pecans

  • ¾ cup plain flour

  • 6 tablespoons soft light brown sugar

  • 4 tablespoons unsalted butter, melted

  • ⅛ teaspoon salt

FOR THE FILLING

  • 2 large eggs

  • 1 (15-oz) can pure pumpkin, such as Libby's

  • 1 (12 fl-oz) can evaporated milk

  • ½ cup granulated sugar

  • ½ cup soft light brown sugar

  • 1½ tablespoons plain flour

  • 3 teaspoons of Emaya Pumpkin Spice

  • ¼ teaspoon sea salt

FOR THE STREUSEL

  • ⅓ cup plain flour

  • ¼ cup rolled oats

  • ½ cup packed light brown sugar

  • 1 teaspoon Emaya Pumpkin Spice

  • ⅛ teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • ¾ cup chopped pecans

METHOD

  1. 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.

  2. 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 nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.

  3. 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. Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, Emaya Pumpkin Spice 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 (don't worry that the filling is still a bit liquid; the topping will not sink). 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. Slice into wedges and serve with sweetened whipped cream, if desired.

  6. This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving