Pecan Pumpkin Crunch Cake

Pecan Pumpkin Crunch Cake Pumpkin Pie Layer: 1 (15-oz.) can pumpkin puree (not pie mix) 1 cup heavy cream 4 large eggs ½ cup granulated sugar ¼ cup light brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1/8 teaspoon table salt Pecan Crunch Layer: ½ cup unsalted butter cut in small pieces- room temperature ½ cup all-purpose flour ½ cup brown sugar 1 teaspoon cinnamon 1 ½ cups chopped pecans For Serving: Whipped cream Salted caramel sauce Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside. Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it’s OK. In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top. Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature. Serve with whipped cream and salted caramel sauce if desired.