1 cup pecans
1/4 cup maple syrup
1/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
3 cups graham cracker crumbs (25 full graham crackers, just shy of one full box)
5 tablespoons granulated sugar
3 tablespoons brown sugar
2 sticks butter (1 cup), melted and cooled
5 large eggs
1 1/2 cups granulated sugar
1 1/2 tablespoons corn starch
1 1/2 tablespoons pumpkin pie spice
1 teaspoon salt
2 15-ounce cans pumpkin puree (or see our homemade recipe here)
1 quart light cream
Preheat oven to 350 degrees F and place an oven rack in the top third of the oven.
Line a small sheet tray with foil.
Chop the pecans to bean sized pieces and place in a large bowl.
Add the maple syrup, brown sugar, flour, cinnamon and butter and mix with a wooden spoon or your hands to incorporate the ingredients.
Pour out onto the foil lined pan and spread out over the foil. It does not have to be perfect. After it bakes, it will be crumbled.
Bake for 20 – 25 minutes until golden. Remove and cool. Once cooled, crumble with your hands to small bits and pieces and set aside.
While the strudel topping is baking, prepare the rest of the dessert.
Place the graham crackers in a food processor and process to a crumb. Pour this into the same large bowl as was used for the topping.
Add both sugars and the melted cooled butter and mix to combine. Pour into the larger sheet tray and spread to the edges. Using the bottom of a glass or a cup measurer, press firmly across the bottom but not up the sides. Set the pan aside, this will not be prebaked.
In the same large bowl, beat the eggs until fully whisked then beat in the sugar.
In a small cup, mix the corn starch, pumpkin pie spice and salt then stir into pureed pumpkin and then into the egg mixture and whisk to combine. This will assure that the pie spice, salt and corn starch get evenly mixed in.
Add the light cream and whisk thoroughly to combine. Pour into a pitcher for easy pouring, such as this.
Open the oven, slide the rack out half way and set the sheet tray with the graham base on the rack.
Pour the custard over the graham base and carefully slide the rack in and shut the oven door. Doing it this way will solve your trying to balance a full sheet tray from your counter to the oven. The filling will come right up to the rim but once baked, will not rise higher.
Bake for about 40 minutes or until most of the custard is cooked, with a little loose custard in the center. Remove to your stove top and sprinkle on the strudel crumbs and place back in the oven for about five minutes or until a tooth pick inserted into the center of the custard comes out clean.
Remove and cool. Once room temperature, move to the refrigerator to set up.
Best served chilled so the custard can set up, but can be served warm or right out of the oven.
Cut 5X4 into 20 pieces and serve with a flexible spatula.
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Allow the finished, baked dessert to cool on the counter before covering and refrigerating. (This will prevent condensation from forming under the plastic wrap.) Cover only once it has completely cooled.