# What You'll Need:
→ Cake Layer
01 - 1/2 cup unsalted butter, melted and slightly cooled
02 - 1 cup granulated sugar
03 - 4 large eggs, separated
04 - 1/4 cup all-purpose flour
05 - 2 cups whole milk, lukewarm
06 - 2 teaspoons pure vanilla extract
→ Pumpkin Pie Layer
07 - 1 cup canned pumpkin puree
08 - 1/2 cup heavy cream
09 - 1/4 cup light brown sugar, packed
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
→ Topping
15 - Whipped cream
16 - Ground cinnamon or nutmeg, for dusting
# Steps to Follow:
01 - Preheat oven to 325°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - Combine egg yolks and sugar in a large bowl. Beat until pale and creamy. Blend in melted butter and vanilla extract.
03 - Sift flour over the mixture; stir just until incorporated.
04 - Gradually whisk lukewarm milk into the batter until smooth. Set aside.
05 - In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
06 - Gently fold beaten egg whites into the batter in three additions, keeping some lumps for best texture.
07 - Whisk together pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
08 - Pour the cake batter into the prepared pan and smooth the surface. Carefully spoon the pumpkin mixture evenly over the cake batter without mixing.
09 - Bake for 60 minutes, or until the center is just set and the top is lightly golden. Cake will remain slightly jiggly at the center.
10 - Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
11 - Serve chilled or at room temperature, topped with whipped cream and a dusting of cinnamon or nutmeg if desired.
