Crust-

• 1/3 C butter (softened)
• 1/2 C sugar
• 1 L egg
• 1 Tsp vanilla extract
• 1 C flour
• 1/2 Tsp baking powder
• 1/4 Tsp salt

Filling-

• 1/2 C greek yogurt
• 1 C pumpkin puree
• 1 C condensed milk
• 2 L eggs
• 1 Tsp vanilla extract
• 1 Tsp ground cinnamon
• 1/4 Tsp ground nutmeg
• 1/4 Tsp ground ginger
• 1/4 Tsp salt

Streusel-

• 1/4 C chopped pecans
• 1/4 C oats
• 1/4 C flour
• 1/4 C brown sugar (packed)
• 1 Tsp ground cinnamon
• 3 Tbsp butter (cold and cubed)
• Powdered sugar for dusting

Cake-

• In a bowl beat butter and sugar on medium speed until fluffy
• Add the egg and vanilla continue to bear until smooth
• Add flour, baking powder and salt until combined and spread in pan
• Bake for 15 minutes

Streusel-

• In a bowl combine, pecans, flour, brown sugar and cinnamon
• Add cold butter cubes and rub into dry ingredients and place in freezer

Filling-

• Beat the yogurt, pumpkin puree, and condensed milk on medium high speed until smooth
• Reduce the speed to low and add eggs one at a time beating after each one
• Stir in vanilla, cinnamon, nutmeg, ginger and salt
• Poke small holes all over the cake and pour the pumpkin mixture and add streusel
• Bake for 40 minutes or until edges of topping are nice and brown and the center is set