Ingredients
1cuppecans
¾cupall purpose flour
6tbsplight brown sugar,packed
4tbspunsalted butter,melted
⅛tspsalt
2large eggs
15ozpure pumpkin,(1 can) such as Libby’s
12fl ozevaporated milk,(1 can)
½cupgranulated sugar
½cuplight brown sugar,packed
1½tbspall purpose flour
1¾tspground cinnamon
¼tspground nutmeg
¼tspground ginger
⅛tspground cloves
⅛tspfreshly ground black pepper
¼tspsalt
⅓cupall purpose flour
¼cupoats,rolled
½cuplight brown sugar,packed
¾tspground cinnamon
¼tspground nutmeg
⅛tspsalt
4tbspcold unsalted butter,cut into small pieces
¾cuppecans,chopped
Preparation
Preheat the oven to 375 degrees F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
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 the 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.
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.
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 the 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. 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 for 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.
