Streuselkuchen

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.