Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup heavy cream
- 1 teaspoon cinnamon
- 1 ½ cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon or pumpkin pie spice for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set this dry mixture aside while you work on the wet ingredients.
- Place the egg whites in a large bowl and beat them with a hand mixer or stand mixer until soft peaks form. Gradually add ¼ cup of sugar and continue beating until the peaks are stiff and glossy. In a separate large bowl, beat the egg yolks with the remaining ¾ cup of sugar until the mixture is pale and thick. Stir in the pumpkin puree, milk, and vanilla extract into the yolk mixture. Gently fold the dry ingredients into the yolk mixture. Finally, fold in the stiff egg whites carefully to keep the batter light and airy.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place it on a wire rack. Let the cake cool for about 10 minutes, but do not let it cool completely before the next step.
- While the cake is cooling slightly, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and cinnamon in a pitcher or bowl. Use a fork or a skewer to poke holes all over the surface of the warm cake. Slowly pour the milk mixture over the entire cake, ensuring you get the edges. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the flavors to develop and the liquid to fully absorb.
- Just before serving, beat the cold heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Sprinkle a light dusting of cinnamon or pumpkin pie spice over the top for a beautiful finish. Slice into squares and serve cold.
- Cook Time: 55 minutes