BRUNCH
Total Time: 1 hr, 15 mins
Prep Time: 30 mins
Cook Time: 45 mins
Yield: 15 servings
INGREDIENTS
for the topping
- 1 cup packed brown sugar
- ¼ cup all-purpose flour
- 2 tsp pumpkin pie spice
- ⅓ cup cold butter
- 1 cup chopped pecans
for the batter
- ½ cup butter, softened
- ¾ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup (8 ounces) sour cream
for the filling
- 1, 15-ounce can solid-pack pumpkin
- 1 egg, lightly beaten
- ⅓ cup sugar
- 1 tsp pumpkin pie spice
DIRECTIONS
- For topping: In a small bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
- For batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking powder, and baking soda; add to creamed mixture alternately with sour cream.
- Spread half of batter into a greased temp-tations® 4-quart baker. Sprinkle with half of the streusel.
- For filling: Combine pumpkin, egg, sugar, and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
- Bake in a preheated 325ºF oven for 45-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack.