Pumpkin Magic Cake

• 1/2 cups Unsalted Butter
• 4 Eggs, Separated
• 1-1/4 cup Confectioners Sugar
• 1 Tablespoon Water
• 1 cup Flour
• 2 cups Milk
• 1 teaspoon Vanilla Extract
• 1 cup Canned Pumpkin
• 1 Tablespoon Plus 1 Teaspoon Pumpkin Pie Spice

1. Preheat the oven to 325u0b0F. Butter an 8 x 8 cake pan, set aside.
2. Melt the butter and set aside. Whip the egg whites to stiff peaks.
3. Beat the egg yolks and sugar until pale and light, about 5-6 minutes. Mix in the melted butter and water and combine. Add the flour, mixing well to break down any lumps. Beat in the milk and vanilla.
4. Add the pumpkin and pumpkin spice and whisk until smooth. Slowly add the egg whites 1/2 at a time, whisking gently until smooth.
5. Pour the batter into the prepared pan. Set the pan on a baking tray and bake for about 45-50 minutes. The top will still be a little jiggly but will set upon cooling.
6. Cool completely before slicing into squares and dusting with some more confectioners sugar.
7. Recipe adapted from White On Rice Couple.

butter, eggs, confectioners sugar, water, flour, milk, vanilla, pumpkin, pie spice

Taken from tastykitchen.com/recipes/desserts/pumpkin-magic-cake/ (may not work)