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Mix egg whites until stiff.
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In another bowl, beat the egg yolks with the brown sugar, water and vanilla until light. Add melted butter, maple syrup, pumpkin puree and pumpkin spice. Continue beating for another minute. Then add the flour and mix it in (do not overmix).
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Add the lukewarm milk and beat until incorporated.
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GENTLY fold in beaten egg whites using a spatula.
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Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is dark golden.
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Cool in the pan for at least 3 hours.
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Decorate with whipped cream ghosts with chocolate chips eyes (optional).