Preheat oven to 350° F. Spray a 10-inch springform pan with non-stick cooking spray. Set aside.

Whisk together flour, salt, corn starch, baking powder and granulated sugar in a large bowl. Set aside.

Place sweetened condensed milk and half the corn in a blender.  Blend until smooth.  Add remaining corn kernels and pumpkin.  Blend for 10 seconds. Add butter spread; blend a third time for 10 seconds.  Add eggs and blend a fourth time for 10 seconds. 

Transfer blended mixture to a large mixing bowl. Using a mesh strainer, sift dry mixture into wet mixture. Stir with a whisk to mix thoroughly. 

Pour batter in prepared baking pan. Bake for 55 minutes or until when tested with a toothpick, toothpick comes out clean. Let cool for 10 minutes, release pan and let cake cool completely.  

Dust cake with confectioner’s sugar.  Slice and serve.