Ingredients Jump to Instructions ↓

  1. 2 cups all purpose flour

  2. 1 1/2 cups sugar

  3. 3 teaspoons baking powder

  4. 1 teaspoon salt

  5. 1/2 teaspoon cloves

  6. 1 teaspoon cinnamon

  7. 1/2 teaspoon nutmeg

  8. 7 large eggs, separated

  9. 3/4 cup canned pumpkin puree

  10. 1/2 cup butter, room temperature

  11. 1/2 cup milk

  12. 1/2 teaspoon cream of tartar

  13. 2 cups heavy cream

  14. 1 5 ounce can evaporated milk

  15. 1 14 ounce can sweetened condensed milk Candied Pepitas:

  16. 1 cup pumpkin seeds

  17. 2 tablespoons butter

  18. 2 tablespoons sugar

  19. 1/4 teaspoon cinnamon

  20. 1/4 teaspoon nutmeg

  21. 1/8 teaspoon ground cloves

  22. 1/4 teaspoon salt Whipped Cream

Instructions Jump to Ingredients ↑

  1. Cake: Sift dry ingredients into bowl. Separate eggs and put egg whites in a large mixing bowl. In a small bowl, blend egg yolks, pumpkin, butter and milk. Make a well in center of dry ingredients and add liquid mixture all at once and beat at medium speed for one minute. Beat eggs whites until foamy. Add cream of tartar and beat until stiff, about 3-5 minutes. Pour pumpkin batter gradually over beaten egg whites and fold until blended. Pour into a prepared spring form pan and bake at 325 degrees for 55 minutes, then 15-20 minutes in a 350 degree oven. Cool and remove ring from pan placing cake on a serving dish. Mix heavy cream, evaporated milk and condensed milk in a medium bowl. Pour mixture over cooled cake, until the cake won't absorb anymore liquid, and reserve leftover mixture for plating the cake. Refrigerate cake until serving. Pepitas: Melt butter in heavy saucepan over moderate heat. Stir in sugar, nutmeg cinnamon cloves and salt, cook without stirring, until caramelized. Add pumpkin seeds and cook for 1 minute. Transfer to plate to cool. When seeds have hardened, break up any clumps with fingers. To serve: Drizzle small amount of the milk mixture on the bottom of serving plate, top with cake, a spoonful of whipped cream and plenty of spiced pepitas.


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