Pumpkin Magic Custard Cake
Indulge in the delightful Pumpkin Magic Custard Cake, a unique dessert that perfectly combines the rich flavors of pumpkin and warm spices with a smooth custard-like texture. This recipe is incredibly easy to make, making it an ideal choice for Thanksgiving or any festive gathering. Its layered appearance resembles a crustless pumpkin pie, making it not only a tasty treat but also an impressive centerpiece for your dessert table. Whether served warm or chilled, topped with whipped cream or mixed with crunchy nuts, this cake is sure to be a hit at any occasion!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup butter
- 2 cups whole milk
- 4 eggs (separated)
- 1 1/2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- Pinch of cream of tartar
Instructions
- Preheat your oven to 325°F (165°C) and prepare an 8×8 or 9×9 inch baking dish by lining it with parchment paper.
- Heat the milk until lukewarm and set aside.
- In a mixing bowl, beat egg whites with a pinch of cream of tartar until stiff peaks form.
- Melt the butter and let it cool.
- In another bowl, whisk together egg yolks and confectioner’s sugar until pale; then add vanilla, spices, melted butter, flour, and pumpkin puree along with a quarter cup of milk.
- Gradually mix in the remaining milk.
- Carefully fold in the beaten egg whites without deflating them.
- Pour mixture into the prepared dish and bake for 60–65 minutes or until set.
- Allow to cool completely before slicing.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 195
- Sugar: 14g
- Sodium: 48mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 74mg