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1
Cream 150 grams butter and 170 grams sugar, then add the egg. Set aside.
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2
Combine 400 grams flour, baking powder, and 3/4 teaspoons salt and then incorporate it into the creamed mixture, along with the 100ml milk. Dough keeps 1 week in the refrigerator.
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3
When you are ready to prepare... Spread dough into the bottom of an ungreased 11 x 17-inch cake pan. To build the sides of the cake, push the dough up the sides of the pan and create a 1/4 -inch rim.
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4
For the pumpkin filling, blend together the sweetened condensed milk, 3 eggs, and vanilla. Set aside.
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5
In the large bowl of a food processor, combine the pumpkin puree, yams, sugar, ginger, cinnamon, nutmeg, and 1 teaspoon salt and blend until it forms a smooth mixture. With the processor running, add the condensed milk mixture in a slow stream and process until fully incorporated.
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6
For the spiced streusel, cream together 100 grams sugar and 100 grams butter, then stir in the flour, crystallized ginger, and pecans until well-mixed. Grab handfuls of the mixture and squeeze into clumps.
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7
Spread pumpkin filling over the crust and then sprinkle with spiced streusel.
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8
Bake at 350u00b0F for 45-60 minutes or until toothpick inserted into cake comes out clean. Serve with whipped cream that has been sweetened with vanilla and sugar.
