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30 MINS
55 MINS
8 to 10
♬ original sound - Barbary & Oak
INGREDIENTS
For the Crust
1 cup pecans
6 tablespoons packed light brown sugar
4 tablespoons unsalted butter, melted
⅛ teaspoon salt
For the Filling
2 large eggs
1 (15-oz) can pure pumpkin
1 can of evaporated milk
½ cup granulated sugar
½ cup packed light brown sugar
1½ tablespoons all-purpose flour
1¾ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
For the Streusel
⅓ cup all-purpose flour
¼ cup rolled oats
½ cup packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
4 tablespoons cold unsalted butter
¾ cup chopped pecans
METHOD
1. Start by combining the pecans, flour, brown sugar, butter, and salt in a food processor fitted with a steel blade. Pulse until the nuts are finely ground.
2. Transfer the crust mixture into a greased springform pan, then press it into an even layer using the bottom of a glass or measuring cup. Set the pan aside.
3. In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until fully combined. Pour the filling over the prepared crust in the pan and bake for 30 minutes.
4. While the torte bakes, prepare the streusel topping. In a medium bowl, mix together the flour, oats, brown sugar, and spices. Add the butter pieces and rub them into the mixture with your fingers until it forms clumps. Stir in the pecans and refrigerate the topping until ready to use.
5. After 30 minutes of baking, remove the torte from the oven and sprinkle the streusel topping evenly over it. Return to the oven and bake for another 25 to 30 minutes, or until the filling is set and the streusel is golden brown.
6. Allow the torte to cool completely on a wire rack, about 4 hours. Once cool, remove the outer ring of the springform pan and transfer the torte to a serving platter.
7. Serve with sweetened whipped cream if desired, and enjoy!
TIP
Sprinkle with a pinch of sea salt for extra flavor contrast.