Streuselkuchen
I’m not a big dessert guy but I do love pumpkin and during December we are offering a dessert that’s a play on a German classic streusel topped pastry with pumpkin and pecan. I love it as a sweet Brunch starter, served hot or cold, but it also makes a great dessert warmed and served with ice cream and caramel sauce. It’s like a pumpkin pie on the bottom covered with a crunch cinnamon-pecan streusel on top. This is a no-brainer pumpkin dessert that simply rocks. Available at lunch, dinner and Brunch!
