1 (9 inch) sponge cake
2 egg yolks
3/4 cup white sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9 inch rounds prepared pie crust.
In a large bowl, beat egg yolks, sugar, vanilla and pumpkin pie filling/phyllo mixture until whip-tousled; beat in flour, salt, baking soda, cinnamon. Stir in butter or margarine, mixing just until combined. Pour filling mixture into prepared crust.
Bake in preheated oven for 45 to 50 minutes, or until bubbly and golden brown.