Pumpkin pie isn’t just for fall, and this version, seasoned with some allspice and black pepper, has a dash of warmth that makes it more exciting than your average pumpkin spice mix. The glaze has a sweet and savory note that harmonises beautifully with the spices. If you prefer your pumpkin pie to be plain, you can skip the icing and simply sprinkle a few tablespoons of untoasted Pepitas over the pie batter before it goes into the oven.
1 8-inch square cake
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Place a rack in the center of your oven and preheat the oven to 350°F. Butter a 20cm square baking pan or coat with non-stick spray. Line the pan with a strip of parchment paper hanging over two edges.
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BAKING THE CAKE: In a large bowl, whisk together the brown sugar and eggs until light and fluffy, about 1 minute. Add pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper and kosher salt. Stir until smooth and emulsified.
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Add the flour, baking powder, and baking soda and mix until well combined and smooth.
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Pour the batter into the prepared pan, tap the pan lightly on the work surface to remove any air bubbles and smooth the top of the batter with an offset spatula. Scatter the pepitas on top if you don’t want to glaze the cake.
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Bake 25 to 35 minutes, until cake is puffed up and golden brown and a tester inserted in center comes out clean. Place the pan on a wire rack and let cool for about 15 minutes. Then lift the cake out of the pan with the parchment paper and place on the wire rack to cool completely.
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MAKE THE FLAZE: In a medium bowl, combine the powdered sugar, olive oil, maple syrup, 1 tablespoon hot water, and a pinch of kosher salt. Mix everything until smooth, adding more water if needed, until you get a thick but pourable glaze.
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Pour the glaze over the cooled cake and sprinkle with pepitas and salt flakes, if desired. Let the icing set for about 20 minutes before slicing the cake. (Store the cake, tightly wrapped, at room temperature for up to three days.)
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