My friend made this for a dinner party and it blew me away. Amazing autumn treat, pumpkiny and rich.
Source: Sam, via MJ
Ingredients
All ingredients should be at room temperature.
- 4 oz butter
- 4 oz brown sugar
- 6.5 oz pastry (or all-purpose) flour, sifted
- 4.25 oz pecans, toasted and finely chopped but not minced
- 13 oz cream cheese
- 9.75 oz white sugar
- 4 tsp cinnamon
- 1.5 tsp allspice
- 2 tsp vanilla extract
- 6.5 oz pumpkin purée
- 4 large eggs
Procedure
- Cream the butter and brown sugar until smooth but not fluffy.
- Mix in flour and pecan just until no traces of flour are left.
- Press about 2/3 of the mixture into the bottom of a greased and parchment-lined quarter sheet pan (9 x 13 inch) to form a solid crust. Reserve the rest of the mixture for streusel topping.
- Bake 12-15 minutes at 350 F, until edge of crust is light golden brown. Cool completely.
- Use remaining dough to patch any cracks or gaps at the edges of crust.
- In mixer / large bowl: mix the cream cheese, sugar, spices, vanilla; scraping bottom and sides of bowl diligently. Mix in the pumpkin until smooth, scraping. Mix in the eggs until smooth, scraping.
- Pour filling into the crust. Use the remaining dough as streusel, sprinkling over the filling.
- Bake 30-40 minutes @ 350 F. The filling is done when it jiggles as one. Ripples = underbaked; no jiggle = overbaked. The filling will condense and solidify as it cools.
- Cool on rack until it's barely warm, ~ 1 hour. Chill in the fridge for a few hours. You can lift it out of the pan to slice into 2x2 or 2x2.25 inch pieces, or slice it in the pan. Dip the knife in hot water and wipe off on a towel before each cut.