So close . . . but not quite there. The new formulation is so close to what I want to achieve. The extra butter fixed the mouth-feel issue, but the added pumpkin puree that’s at the heart of the new recipe still just gives too much density. Next week I will add an extra 1/4tsp. of baking soda and will also add in an extra egg white. Then we might finally have the new recipe.
At least this latest round gave me an excuse to whip out the camera, so I have some great shots I will post in the next hour or so.