Ingredients

The following ingredients have 12 Servings
  • 1/3 cup 75gr unsalted butter, softened
  • ½ cup 100gr sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup 125gr all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 110gr plain Greek yogurt
  • 1 cup 225gr pure pumpkin puree
  • 1 cup 240ml sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (preferably freshly grated)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ cup 35gr chopped pecans
  • ¼ cup 25gr rolled oats
  • ¼ cup 35gr all-purpose flour
  • ¼ cup 50gr packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoon unsalted butter (cold and cut into cubes)
  • Powdered sugar for dusting (if desired)

Instruction

  • Preheat the oven to 350°F (175°C). Line 8×11.5-inch (20x 29cm) baking pan with a parchment paper.
  • To make the cake base, in a mixing bowl with paddle attachment, beat the butter and sugar on medium speed until fluffy. Add the egg and vanilla extract and continue to beat until smooth. Add flour, baking powder and salt and mix until just combined. Put the batter into the prepared baking pan and spread it evenly with an offset spatula. Bake for 15 minutes.
  • Meanwhile, make the streusel. In a medium bowl, combine pecans, flour, brown sugar and cinnamon. Add cold butter cubes and rub into the dry ingredients until crumbly. Put it in the freezer.
  • To make the filling, in a mixing bowl with paddle attachment, beat the Greek yogurt, pumpkin puree and sweetened condensed milk on medium high speed until smooth. Reduce the speed to low and add the eggs one at a time, beating the mixture after each addition. Stir in vanilla extract, cinnamon, nutmeg, ginger and salt. Poke small holes all over the cake layer, if you wish. It’s not necessary, but it does help infuse the cake layer with pumpkin flavor. Pour the pumpkin mixture over the warm crust.
  • Spread the streusel topping evenly over the pumpkin filling.
  • Bake for about 40 minutes, or until the edges of the topping are nice and brown and the center is set. Cool on wire rack for about an hour. Then transfer into the fridge for couple more hours, or overnight, to set completely. When ready to serve, remove from the pan and cut into 12-16 squares. Dust with powdered sugar, if desired.