6 eggs, separated
10 2/3 tbsp. butter
1 c. plain canned pumpkin
2/3 c. firmly packed brown sugar
Sugar substitute equal to 3/4 c. sugar
2 tsp. pumpkin pie spice
2 1/2 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar

In a mixing bowl, combine the egg yolks, butter, pumpkin, brown sugar, sugar substitute, and spice. Beat until smooth. Sift the flour and baking powder together and gradually add to the batter, beating smooth after each addition.

In another mixing bowl, combine the egg whites, salt, and cream of tartar and beat with an electric mixer until stiff peaks form. Fold the cake batter gently into the egg whites until mixed. Turn into a bundt pan or 10-inch tube pan and bake in a preheated 325 degree oven for 1 hour. Invert the pan to cool. 16 servings.