- 1 cup pumpkin puree
- 2/3 half and half (fat-free or full fat) or heavy whipping cream
- 1/2 cup brown sugar
- 2/3 cup all-purpose flour
- 1/2 tsp cream of tartar
- 4 tablespoons butter or butter substitute
- 2 tbsp brown sugar
- 1/4 cup pecan halves (or nut of choice)
- 2 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 4 eggs, separated
- 1/4 tsp salt
- maple syrup, for serving
- confectioner’s sugar, for dusting
- whipped cream for serving
- Preheat oven to 350 degrees.
- In a heavy-bottomed, 10-inch pan, heat 1 tbsp butter on medium heat. Add 2 tbsp brown sugar. Melt the sugar and add the nuts. Stir to coat and cook for about 1-2 minutes, until golden brown, taking care not to burn. Transfer to another dish and set aside.
- In a medium bowl, combine all-purpose flour, pumpkin pie spice, salt, brown sugar.
- Melt remaining butter. Once room temperature, add to large bowl with egg yolks. Whisk together with brown sugar, pumpkin puree and vanilla. Gradually add the flour mixture and mix until combined. Set aside.
- In a large, clean bowl, combine egg whites with cream of tartar and beat with electric mixer until stiff peaks form. To do this, start at a low speed for 30 seconds, gradually increase speed setting every 30 seconds, until at the highest setting. Beat until stiff peaks form, when the beaters or whisk are turned up, the egg whites retain their shape.
- Slowly fold in the egg whites into the flour mixture, taking care not to deflate the egg whites. Continue folding in until mixed well.
- Pour into the reserved pan. Top with the reserved candied nuts.
- Bake for 30-35 minutes, until golden brown.
- Dust with confectioner’s sugar, cut, top with maple syrup and whipped cream.