Ingredients:

  • 0.75 cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1.5 cups (150g) raw pecans, roughly chopped
  • 0.5 tsp sea salt
  • 15 oz (425g) 100% pure pumpkin puree
  • 1 cup (200g) granulated white sugar
  • 3 large eggs, room temperature
  • 0.5 cup (120ml) neutral oil
  • 2 tsp vanilla extract, divided
  • 1.5 cups (190g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 cup (240ml) cold heavy whipping cream
  • 2 tbsp powdered sugar

Instructions:

  1. Prep the base. Pour 0.75 cup melted butter into the bottom of a 9 inch pan and tilt to coat the edges.
  2. Layer the sugar. Sprinkle 1 cup light brown sugar evenly over the butter, then top with 1.5 cups chopped pecans and sea salt.
  3. Whisk the wet ingredients. In a large bowl, combine 15 oz pumpkin puree, 1 cup granulated sugar, 3 eggs, 0.5 cup oil, and 1 tsp vanilla until smooth and vibrant orange.
  4. Sift the dry ingredients. Over a separate bowl, sift 1.5 cups flour, baking soda, baking powder, and all spices.
  5. Fold the batter. Gently fold the dry ingredients into the pumpkin mixture until no white streaks remain.
  6. Assemble the layers. Spoon the batter carefully over the pecan layer, smoothing the top with a spatula.
  7. Bake the torte. Place in a 350°F (180°C) oven for 50 minutes until a skewer comes out clean and the edges pull away.
  8. Wait for the window. Cool the pan on a wire rack for exactly 10 minutes.
  9. The big flip. Run a knife around the edge, place a platter on top, and invert the pan in one swift motion.
  10. Garnish and serve. Beat the heavy cream, powdered sugar, and remaining vanilla until stiff peaks form, then dollop onto the cooled torte.