Streuselkuchen

November 17, 2025

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!

Pumpkin, Pecan and Brown Butter ‘Streuselkuchen’

Filling

Ingredients

1 can (15 oz) pumpkin puree

1 can (12oz) evaporated milk

4 each eggs

1 cup sugar

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon table salt

1-1/2 cups pecan streusel (see below)

Procedure

Preheat oven to 350 degrees. Firmly press the prepared crust mixture into the bottom of the baking pan. Beat together the pumpkin, milk, eggs, sugar and spices until well combined. Pour into the baking dish. Sprinkle streusel on top of the cake mix. Bake for 1 hour or until top is lightly browned and knife in center comes out clean.

Bottom Crust

Ingredients

1-1/4 cup Flour

¾ cup Rolled oats

1 cup Brown sugar

1 teaspoon Cinnamon

½ teaspoon Salt

½ cup Butter, unsalted, melted

Procedure

Place all dry ingredients in a bowl and combine until well mixed. Pour butter in and stir until combined.

Brown Butter & Pecan Streusel

Ingredients

4 Tablespoons salted butter

1 cup sugar

½ cup flour

1-1/2 Tablespoons cinnamon (Vietnamese is the strongest)

1-1/2 cups pecan pieces

Procedure

Cut butter into 4 pieces, place in saute pan and heat, swirling constantly until butter becomes lightly browned and develops a nutty aroma. Pour into small bowl, scraping all solids from pan with spatula and allow to cool for 10 minutes. Place all remaining ingredients in a second bowl and stir to combine well. Pour in brown butter and mix until butter is completely incorporated and you get knobby chunks.