Pumpkin Magic
Custard Cake
YIELD
TIME
9 servings
1 HR 10 MINS
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Ingredients
– butter
– whole milk
– eggs
– Pinch of cream of tartar
– confectioner’s sugar
– vanilla extract
– ground cinnamon
– pumpkin pie spice
– pumpkin puree
— not pumpkin pie filling
– flour
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1. Preheat oven to 325 F.
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2. Line a 8x8 or 9x9 inch square baking dish with parchment paper.
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3. Warm the milk until lukewarm and set aside.
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4. Beat egg whites with cream of tartar until stiff peaks form.
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5. Melt butter and cool at room temperature.
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6. Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.
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7. Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk.
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8. With the mixer running on low, add in the remaining milk.
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9. Fold in the egg whites with a spatula.
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10. Pour into the baking dish and bake for 60-65 minutes.
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11. Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny.
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12. Cut into squares and serve.
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Pumpkin Magic Custard Cake Recipe – very easy to make, this cake has fall flavors and custard-like texture.
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