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7
large egg whites
1 ¼
pounds ricotta cheese
2
large egg yolks
1
cup sugar
1 ½
cups pureed canned pumpkin
1 ½
tablespoons vanilla extract
1 ½
teaspoons pumpkin pie spice
1
teaspoon baking powder
Confectioner's sugar for sprinkling Serves 8 to 12
Preheat the oven to 350° F. In a large bowl, beat the egg whites until stiff and set aside.
In a separate large bowl, mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice, and baking powder. Fold in the egg whites.
Pour into a greased and floured 8-inch springform pan. Bake for 50 minutes to 1 hour. Check with a cake tester or toothpick inserted in the center of the cake. The tester should come out clean. The texture will resemble a
soufflé. Let cool and refrigerate overnight. Dust with confectioner's sugar when serving.
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