Description
This magical confection is part pudding, part cake, entirely delicious.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 ½ cups lukewarm milk
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 4 eggs, at room temperature, separated
- 1 cup white sugar
- ¼ cup brown sugar
- 1 tablespoon water
- ½ cup unsalted butter, melted
- 1 teaspoon cream of tartar
- 1 ¼ cups heavy whipping cream
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk flour
- pumpkin pie spice
- 1 teaspoon salt
- and 1 teaspoon cinnamon together in a bowl.
- Combine milk
- pumpkin
- and vanilla extract in a bowl.
- Place egg yolks
- white sugar
- brown sugar
- and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches
- blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
- Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites
- folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly
- about 50 minutes. Let cool completely
- at least 30 minutes.
- Beat heavy cream
- maple syrup
- 1/2 teaspoon cinnamon
- and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 45 mins
Servings: 9