Pumpkin Mochi Crumb Cake

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1. 1
   Place a rack in middle of oven; preheat to 350°. Lightly coat an 8x8" baking dish or pan with unsalted butter and line with 2 overlapping pieces of parchment paper, leaving some overhang on long sides. Using your hands, mix together ¾ cup (94 g) all-purpose flour, ⅔ cup (76 g) coarsely chopped raw pecans, ½ cup (packed; 100 g) light brown sugar, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 tsp. ground cinnamon, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl, squeezing gently to create moist, irregular-size clumps; set streusel aside.
2. 2
   Melt 6 Tbsp. unsalted butter in a medium saucepan over medium heat. Continue to cook, stirring often with a heatproof rubber spatula to prevent burning, until butter foams, then browns, 5–8 minutes. Immediately pour into a medium heatproof bowl, scraping in any browned bits stuck to bottom of pan. Let cool slightly.
3. 3
   Vigorously whisk 2 large eggs, 1¼ cups (250 g) granulated sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth. Add brown butter, 1 cup pumpkin purée, ¾ cup well-stirred unsweetened coconut milk, room temperature, and 1 Tbsp. vanilla extract and whisk until smooth. Add 1⅔ cups (254 g) mochiko (sweet rice flour), 1½ tsp. baking powder, 1½ tsp. ground cinnamon, ½ tsp. ground allspice, and ½ tsp. ground ginger and vigorously whisk until smooth (batter will be thick). Scrape into prepared pan and scatter reserved streusel over in an even layer.
4. 4
   Bake cake until edges start to pull away from sides of pan, top is deep golden brown, and a tester inserted into the center comes out clean, 60–65 minutes if baking in a metal pan, 65–70 minutes for glass. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely before slicing, at least 2 hours. Do Ahead: Cake can be baked 1 day ahead. Store loosely covered at room temperature.