Pumpkin Praline Torte Recipe

Name: Pumpkin Praline Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup packed brown sugar; ⅓ cup butter (no substitutes); 3 tablespoons whipping cream; ¾ cup chopped pecans; 4 eggs; 1 ⅔ cups sugar; 1 cup vegetable oil; 2 cups cooked pumpkin or 2 cups canned pumpkin; ¼ teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon salt; 1 ¾ cups whipping cream; ¼ cup confectioners' sugar; ¼ teaspoon vanilla extract; additional chopped pecans

Servings: persons

¾ cup packed brown sugar
⅓ cup butter (no substitutes)
3 tablespoons whipping cream
¾ cup chopped pecans
4 eggs
1 ⅔ cups sugar
1 cup vegetable oil
2 cups cooked pumpkin or 2 cups canned pumpkin
¼ teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups whipping cream
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
additional chopped pecans

1
In a heavy saucepan, combine brown sugar, butter and cream.
2
Cook and stir over low heat until sugar is dissolved.
3
Pour into two well-greased 9-in round cake pans.
4
Sprinkle with pecans, cool.
5
In a mixing bowl, beat eggs, sugar and oil.
6
Add pumpkin and vanilla.
7
Combine dry ingredients; add to pumpkin mixture and beat until just blended.
8
Carefully spoon over brown sugar mixture in pans.
9
Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
10
Cool for 5 minutes; remove from pans to wire racks to cool completely.
11
Place one cake layer, praline side up, on a serving plate.
12
In a mixing bowl, beat cream until soft peaks form.
13
Beat in sugar and vailla.
14
Spread two-thirds over first cake layer.
15
Top with second layer and remaining whipped cream.
16
Sprinkle with additional pecans if desired.
17
Store in the refrigerator.

2098

kcal

Calories

142

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¾ cup packed brown sugar, ⅓ cup butter (no substitutes), 3 tablespoons whipping cream, ¾ cup chopped pecans, and more.

Yes, Pumpkin Praline Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Praline Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions