Pumpkin sponge cake

Ingredients:

Cake

• 3/4 cup premium flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 3/4 cup cream 10%
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 6 tablespoons unsalted butter, melted and let cool slightly
• Special equipment: deep glass pyronet mould with a diameter of 23 cm.

Filling

• 1 can (425 g) pumpkin puree
• 3 large eggs at room temperature
• 1 cup light brown sugar
• 1 tbsp cornstarch
• 2 tsp pumpkin pie spice
• 0.5 tsp coarse salt
• 1 and 1/4 cups 10% cream

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Lightly spray a 9-inch (23 cm) deep glass pie dish with cooking spray.
2. Cake:
   
   In a medium bowl, combine the flour, granulated sugar, baking powder, and salt. In a small bowl or measuring cup, combine the cream, egg, and vanilla extract. Fold the liquid mixture into the flour mixture. Add the melted butter and knead until smooth. Pour into the prepared pie pan and set aside while you prepare the pumpkin filling.
3. Filling:
   
   In a large bowl (preferably with a spout) or a large liquid measuring cup, combine the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, and salt. Pour in the cream and mix until smooth.
   
   Note
   Mix the filling in a bowl with a spout to make it easier to pour into the center of the dough.
4. Carefully pour the filling into the center of the pan over the dough. When all the filling has been added, a 4-5 cm wide ring of dough should be visible around the edges. Use a silicone spatula or spoon to create ridges in the dough around the edges.
5. Bake until the center of the pie is almost set but still slightly jiggly and the edges are golden brown, 60 to 65 minutes. Let the pie cool on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Cut into triangles and serve with a dollop of whipped cream, if using.