1/2cup4 ounces unsalted butter, cold and cut into small cubes
For the topping:
1/4cup(1.25 ounces) all-purpose flour
1/4cup(1.75 ounces) granulated sugar
2tablespoonsdark brown sugar
2tablespoons(1 ounce) unsalted butter, cold
1/2cup(2.12 ounces) pecans, roughly chopped
For the filling:
115ounces canned unsweetened pumpkin puree
1/4teaspoonground all spice
Preheat the oven to 350 degrees. Line a 9-inch spring form pan with parchment paper. Lightly butter the sides of the pan. Set aside.
To make the crust: Mix together the cake flour, sugar, baking powder, and salt into a mixing bowl. Using the back of a fork cut in the butter into the mixture until it is the size of peas. Add in the egg and mix until the dough comes together. Spread the dough evenly at the bottom of the parchment lined pan. I used the back of a spoon to spread it evenly. Bake for 20 minutes or until the top of the cake is golden brown. Set aside to cool. Do not turn the oven off.
To make the topping: Whisk together the flour, sugars, and cinnamon. Cut in the butter with a fork. Stir in the pecan pieces. Place the mixture in the fridge while you are making the filling.
To make the filling: Whisk together the pumpkin puree, brown sugar, and spices in a mixing bowl. Whisk in the egg and milk. Stir until thoroughly combined.
Pour the filling over the crust. Using the back of a spoon spread the filling evenly over the crust. Sprinkle it evenly with the topping.
Bake for 40 minutes or until the filling is set and the topping is lightly browned.
Let it cool for at least 1 hour. If preferred, lightly dust it with powdered sugar. Serve.