2 1/2 teaspoons vanilla extract
1 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon pure pumpkin pie spice
1/2 cup packed light brown sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, melted
1 cup chopped pecans
2 eggs
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup white sugar
1 tablespoon butter, melted
3 cups pumpkin puree
1 (16 ounce) can pumpkin pie filling
4 (3 ounce) packages instant pumpkin pie filling with spices
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans.
In a large bowl, mix brown sugar, pumpkin pie spice, salt, pumpkin pie spice, brown sugar, pumpkin pie spice, baking soda and baking powder. Stir into brown sugar mixture. Mix pumpkin with vegetable oil, brown sugar mixture and pumpkin puree. Pour batter into prepared pans.
Bake in preheated oven for 55 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Cool completely.
In a large bowl, beat egg whites with cream or margarine until foamy. Fold egg whites into pumpkin mixture. Stir pumpkin mixture over brown sugar mixture. Roll out into small, oval cakes. Place cakes on the prepared baking sheet.
Bake in preheated oven for 35 to 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool cake completely.
In a large bowl, beat butter until smooth. Stir in pecans and eggs, then cool thoroughly.
Spread cornstarch mixture evenly over cooled cake. Seal edges of remaining cake with wet hands. Roll out crust to shape. Place cornstarch mixture over the top and cut slits into it to allow steam to escape. Dust cornstarch mixture with pumpkin puree.
Bake in preheated oven for 30 minutes, or until center of the cake springs back when touched. Cool in pan on wire rack. Serve at room temperature.