Ingredients

The following ingredients have 9 Servings
  • 1/2 cup butter
  • 2 cups whole milk
  • 4 eggs (yolks separated from whites)
  • Pinch of cream of tartar
  • 1 1/4 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup all-purpose flour

Instruction

  • Preheat oven to 325 F.
  • Line a 8x8 or 9x9 inch square baking dish with parchment paper.
  • Warm the milk until lukewarm and set aside.
  • Beat egg whites with cream of tartar until stiff peaks form.
  • Melt butter and cool at room temperature.
  • Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.
  • Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk.
  • With the mixer running on low, add in the remaining milk.
  • Fold in the egg whites with a spatula.
  • Pour into the baking dish and bake for 60-65 minutes.
  • Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny.
  • Cut into squares and serve.