For the candied pumpkin:
- 14.1 oz (400 g) pumpkin
- 2 cups + 2 tablespoons (480 g) granulated sugar
- 3 1/2 tablespoons (50 ml) water
- 1 4/ cup (55 g) granulated sugar for decoration
For the pumpkin filling:
- 17.6 oz (500 g) pumpkin
- 1 1/4 cup + 4 teaspoons (300 g) granulated sugar
- 1/3 cup + 1 1/2 tablespoons (100 ml) water
- 1 tablespoon orange zest
For batter:
- 1 2/3 cup + 4 tablespoons (240 g) icing (powdered) sugar
- 1 1/4 cup + 1/2 tablespoon (160 g) all-purpose flour
- 2/3 cup (80 g) cacao powder
- 2/3 teaspoons salt
- 1/2 teaspoon baking powder
- 2/3 cup + 4 teaspoons (180 g) milk
- 8.1 oz (230 g) butter, softened
- 1 large egg (50 g)
- 1/4 cup (60 g) egg whites (see note #1)
For pumpkin cream cheese frosting:
- 3.5 oz (100 g) unsalted butter
- 1/3 cup + 1 1/2 tablespoons (100 g) granulated sugar
- 1/3 cup (85 ml) pumpkin syrup
- 7.7 oz (220 g) cream cheese
* If needed, please refer to Baking Conversion Charts.