Pumpkin Coffeecake

1/2 cup butter

3/4 cup sugar

1 tsp. vanilla

3 eggs

2 cups flour

1 tsp baking soda

1 cup sour cream

1 3/4 cup pumpkin (16 oz)

1 slightly beaten egg

1/3 cup sugar

1 tsp pumpkin pie spice

1 cup packed brown sugar

1/3 cup butter

2 tsp cinnamon

1 cup crushed nuts

Cream butter, 3/4 cup sugar and vanilla in bowl. Add eggs and beat well.

Combine flour, baking powder and baking soda. Add ingredients to butter mixture, alternating with sour cream. Combine pumpkin, egg, 1/3 cup sugar and pie spice. Keep separate.

Prepare streusel by mixing last 4 ingredients with fork or hands until crumbly. Set aside.

Spoon half batter mixture into 13x9 pan, sprinkle half of the streusel over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture.

Sprinkle the remaining streusel over the top.

Bake at 325 degrees for 50-60 minutes until toothpick comes out clean.