Ingredients

• 1 cup all-purpose flour
• 2 tablespoons pumpkin pie spice
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1.5 cups lukewarm milk
• 1 cup canned pumpkin
• 2 teaspoons vanilla extract
• 4 eggs , at room temperature, separated
• 1 cup white sugar
• 0.25 cups brown sugar
• 1 tablespoon water
• 0.5 cups unsalted butter , melted
• 1 teaspoon cream of tartar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
2. 2 Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
3. 3 Combine milk, pumpkin, and vanilla extract in a bowl.
4. 4 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.
5. 5 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.
6. 6 Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
7. 7 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.

Nutrition per serving