Ingredients:

3 eggs

1 cup (7 ounces/200 grams) super fine granulated sugar

2 cups canned pumpkin pie mix

1½ tablespoons cinnamon

1 cup plus 2 tablespoons (2¼ sticks;

9 ounces/230 grams) chilled unsalted butter, preferably European-style

Method:

Beat together the eggs and the sugar with the electric mixer at high speed; you want your batter to double in volume and become ® fluffy.

Pour into a saucepan, add the pumpkin mix and cinnamon, and heat at medium temperature, stirring continuously until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

When the batter is cold, add cold butter, cut in small pieces; beat at high speed, using the mixer’s wire whip attachment, until no butter pieces are visible.