Pumpkin Pecan Streusel Torte
 Adapted from Linda Grimes With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy yet elegant alternative to pumpkin pie. Ingredients For the Crust 1 cup pecans ¾ cup all purpose flour 6 tablespoons packed light brown sugar 4 tablespoons unsalted butter, melted ⅛ teaspoon salt 1 cup pecans ¾ cup all purpose flour 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, such as Libby's 1 (12 fl-oz) can 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 ⅛ teaspoon freshly ground black pepper ¼ teaspoon salt 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 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 ⅛ teaspoon freshly ground black pepper ¼ teaspoon salt 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, cut into small pieces ¾ cup chopped pecans 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, cut into small pieces ¾ cup chopped pecans Instructions 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. 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. 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. Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, 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. 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. 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. 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. 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. 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. Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, 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. 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. 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. Nutrition Information Powered by Per serving (10 servings) Calories: 432 Fat: 24 g Saturated fat: 9 g Carbohydrates: 50 g Sugar: 35 g Fiber: 3 g Protein: 7 g Sodium: 151 mg Cholesterol: 73 mg Per serving (10 servings) Calories: 432 Fat: 24 g Saturated fat: 9 g Carbohydrates: 50 g Sugar: 35 g Fiber: 3 g Protein: 7 g Sodium: 151 mg Cholesterol: 73 mg