Pumpkin Custard Cake
Submitted By: Taz


Ingredients:

4 Large Eggs - whites and yolks separated
¼ tsp Cream of Tartar
1 ½ Cups Confectioners’ Sugar
1 tsp Vanilla Extract
½ Cup Unsalted Butter - room temperature
1 Cup All-Purpose Flour
1 Cup Pumpkin Purée
⅛ tsp Fine Salt
2 Cups Half and Half - room temperature

Preparation:
  1. Preheat oven to 325°
  2. Lightly grease a 9X9 inch baking pan and set aside until needed
  3. Add the egg whites and cream of tartar to a medium mixing bowl and use a hand blender to whip until stiff peaks form - Set aside until needed
  4. In another medium mixing bowl, beat the egg yolks and confectioners’ sugar together until fully incorporated and pale yellow
  5. Add the butter, vanilla extract, and Pumpkin Spice to the yolk/sugar and blend until well combined
  6. Add the flour in 3 batches and mix until well combined
  7. Add the pumpkin purée, salt, and ½ Cup of the half and half - Mix (scraping down the sides as needed) until well combined
  8. Gradually mix in the remaining half and half until well combined
  9. Using a spatula, gently fold in the egg whites (From Step 3) until well incorporated
  10. Pour into prepared baking pan and place on the center rack of the oven
  11. Allow to bake for 60-65 minutes until set but still slightly ‘jiggly’ in the center
  12. Remove from oven and allow to cool completely to room temperature - Cover, and place in the refrigerator for a minimum 1 hour (up to 12 hours) before cutting into squares
  13. Serve chilled, warm, or at room temperature topped with a dusting of confectioners’ sugar, topped with whipped cream, à la mode, drizzled with maple syrup or caramel, topped with pecans, or any combination you can imagine