Pumpkin Recipe

Mix Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

Mix Wet Ingredients

In another bowl, whisk together the egg yolks, pumpkin puree, vegetable oil, and vanilla extract until well combined.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, mixing until just combined.

Whip Egg Whites

In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form.

Fold Mixtures

Gently fold the whipped egg whites into the pumpkin batter, being careful not to deflate the mixture.

Bake

Pour the batter into a greased chiffon cake pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean. Invert the pan to cool.

Dissolve Gelatin

In a small bowl, dissolve the gelatin in warm water and set aside to bloom.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue until stiff peaks form.

Combine Pumpkin and Gelatin

In another bowl, mix the pumpkin puree, ground coriander, and vanilla extract. Heat gently and stir in the bloomed gelatin until fully dissolved.

Fold in Whipped Cream

Gently fold the whipped cream into the pumpkin mixture until fully combined. Refrigerate until set.

Heat Cream

In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.

Melt Chocolate

Add the white chocolate chips to the hot cream and let sit for a minute. Stir until smooth and fully combined.

Cool Ganache

Let the ganache cool to room temperature before using it to top the dessert.

Prepare Sugar Mixture

In a saucepan, combine granulated sugar, water, and cinnamon. Heat over medium until sugar dissolves.

Add Pepitas

Stir in the pepitas and cook until they are coated and the mixture turns into a syrupy consistency.

Cool and Separate

Spread the candied pepitas onto a parchment-lined baking sheet and allow to cool completely before breaking apart.