Servings: 9

Pumpkin Magic Custard Cake Recipe

Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
This smooth, layered pumpkin magic custard cake is almost like crustless pumpkin pie. Very quick and easy to make, this foolproof recipe is perfect for your Thanksgiving menu.
pumpkin-magic-custard-cake
4.2 from 5 votes
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Ingredients

  • 1/2 cup butter
  • 2 cups whole milk
  • 4 eggs — yolks separated from whites
  • Pinch of cream of tartar
  • 1 1/4 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 cup pumpkin puree — not pumpkin pie filling
  • 1 cup all-purpose flour

Instructions

  1. Preheat oven to 325 F.
  2. Line a 8x8 or 9x9 inch square baking dish with parchment paper.
  3. Warm the milk until lukewarm and set aside.
  4. Beat egg whites with cream of tartar until stiff peaks form.
  5. Melt butter and cool at room temperature.
  6. Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.
  7. Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk.
  8. With the mixer running on low, add in the remaining milk.
  9. Fold in the egg whites with a spatula.
  10. Pour into the baking dish and bake for 60-65 minutes.
  11. Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny.
  12. Cut into squares and serve.

Recipe Notes

Recipe adapted from here.
Course: Dessert

Nutrition Information

Calories: 278, Fat: 14g, Saturated Fat: 8g, Cholesterol: 105mg, Sodium: 143mg, Potassium: 169mg, Carbohydrates: 33g, Fiber: 1g, Sugar: 20g, Protein: 6g, Vitamin A: 4745%, Vitamin C: 1%, Calcium: 87%, Iron: 1%