• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs, separated
• 1 cup all-purpose flour
• 2 cups milk, lukewarm
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 325°F (165°C). Grease an 8x8-inch baking dish.
2. In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
3. Add the melted butter, pumpkin puree, and vanilla extract. Mix until smooth.
4. Gradually add the flour, pumpkin pie spice, and salt, mixing until just combined.
5. Slowly pour in the lukewarm milk, whisking continuously until the batter is smooth.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter, maintaining the fluffy texture.
8. Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until the top is golden and the center is slightly jiggly.
9. Allow the cake to cool completely, then dust with powdered sugar before serving.

Notes:

• Ensure the milk is lukewarm to help achieve the custard layers.
• The cake will firm up as it cools, so don't be alarmed if it seems soft when you first remove it from the oven.