• Preheat the oven to 350 F or 325 F if baking on convection.
• Place a rack in the middle of the oven.

Pumpkin butter

• In a large pan, combine all the pumpkin butter ingredients.
• Place over medium heat and stir constantly for about 5-6 minutes until it is a dark orange/brown color.
• Pour it into a bowl and set aside.

Dough/Streusel

• Finely chop the pecans and set aside.
• Use the paddle attachment to cream together the butter and sugar in a stand mixer, until light and airy - about 3-4 minutes on medium/high speed.
• Scrape down the sides of the bowl and add in the egg. Mix again on medium speed until fully combined.
• Whisk the flour and baking powder together and pour into the wet ingredients. Mix until just combined, it should be a crumbly mixture.

Assemble & Bake

• Lightly grease a springform pan.
• Pour about 400 grams of the dough mixture in the springform pan and gently press it down into an even layer.
• Mix the chopped pecans in with the remaining dough.
• Pour the pumpkin butter over the base and then crumble the streusel on top.
• Bake on the middle rack of the preheated oven for 40-45 minutes. Rotate the pan after 25 minutes if not baking on convection.
• Once baked, remove from the oven and leave to cool on a wire cooling rack for 10 minutes before releasing the spring form and serving.