Preheat the oven to 425°F. Place one tablespoon of butter in each of two 6" skillets and place in the oven.

Whisk or sift together the flour, salt and pumpkin pie spice in a medium bowl. In another bowl, whisk the eggs, milk, pumpkin puree, and maple syrup. Gentle stir the egg mixture into the flour mixture, then stir in the melted butter. Do not overmix. It might be a little lumpy; that's okay.

Remove the heated pans from the oven (carefully!) and add one heaping teaspoon of maple syrup to each. Pour half of the batter over the butter and syrup in each pan - do not stir. Place both skillets in the oven, and bake for 15 minutes.

While the dutch babies bake, combine all ingredients of the streusel, and crumble with your fingers, working the butter into the other ingredients until coarse and somewhat lumpy.

After 15 minutes, carefully pull the skillets from the oven (if you can, just pull out the rack on which they sit), and sprinkle the streusel over the dutch babies (do this quickly, or else the pancakes will deflate too much). Return them to the oven, and bake for another 5 to 10 minutes.

Remove from the oven, and let the pancakes settle before serving.