Pumpkin Cake Pie

Pumpkin Cake Pie


Store-bought pork floss


220g heavy cream

2 salted egg yolks

30g milk

30g milk powder

20g unsalted butter

3 slices of American cheese

40g granulated sugar

10g cornstarch

100g pumpkin puree



  1. In a milk pot/non-stick pot, put all ingredients together, heat and mix until well combined. You can use a food blender to beat until it gains a fine texture. Keep stirring under medium heat until thickened.
  2. Store in a clean bowl, cover with plastic wrap and keep it in the fridge.



25g vegetable oil

25g milk

1 egg

80g plain flour/ all-purpose flour

4 egg yolks

4 egg white

3g lemon juice

5g vanilla extract

60g granulated sugar



  1. Preheat the oven to 338(170). Separate the eggs. Keep the egg white in the fridge.
  2. In a clean bowl, put vegetable oil, milk and 1 egg together, mix well. Add in flour, mix until smooth. Add in egg yolks, mix until well combined. Set aside.
  3. Take the egg white out of the fridge; add in lemon juice, vanilla extract and sugar use a hand mixer to beat until it forms stiff peaks.
  4. Pour the batter into the whipped egg white, fold the whipped egg white into the batter until just combined. Put the batter into a piping bag with a piping tip, and pipe each one round and high. Keep them in distance and leave adequate room for each one to grow. Send into the oven and bake for 20 minutes or so.
  5. Let the cakes cool down. Spread the sauce on it, top with another slice, and cover the whole cake pie with the sauce. Roll the cake pie in the pork floss bowl and serve.
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