Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 1/2 cup packed brown sugar

  3. 2 tablespoons sugar

  4. 3 egg whites

  5. 1 cup canned pumpkin

  6. 1/4 cup light corn syrup

  7. 2 tablespoons molasses

  8. 1-1/2 teaspoons grated orange peel

  9. 1-1/4 cups cake flour

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon baking powder

  12. 1/2 teaspoon ground cinnamon

  13. 1/2 teaspoon ground ginger

  14. 1/4 teaspoon salt Whipped cream, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange peel until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened. Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.


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