Pumpkin Magic Custard Cake Recipe
This Pumpkin Magic Custard Cake is smooth, creamy, and full of cozy fall flavor, like a crustless pumpkin pie with a soft custard layer and light sponge top. A one-bowl pudding cake that feels elegant but takes almost no effort. Perfect for your Thanksgiving table or any cozy fall evening.
Servings: 9
Ingredients
- 1/2 cup butter
- 2 cups whole milk
- 4 large eggs yolks separated from whites
- Pinch of cream of tartar
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Line an 8x8-inch or 9x9-inch square baking pan with parchment paper.
- Warm the milk until just lukewarm and set aside.
- Whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
- Melt the butter and let it cool slightly.
- Beat the egg yolks with the sugar until pale and frothy. Add vanilla, cinnamon, pumpkin pie spice, and melted butter.
- Add the flour, mixing until smooth. Then whisk in the pumpkin puree and about 1/4 cup of the milk.
- Slowly add the rest of the milk on low speed. The batter will be thin and runny; this helps form the custard layer.
- Fold in the egg whites gently with a spatula. A few small lumps are fine.
- Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until the top is golden and the center jiggles slightly.
- Cool completely, then refrigerate for a few hours so the custard sets.
- Slice into squares and serve.
- The result is a soft base, a creamy pumpkin custard layer, and a fluffy sponge top, a magical fall dessert that’s pure comfort.
Video
Notes
The batter will look very runny, and that’s correct. It’s what creates the custard texture.
Use room-temperature ingredients so the layers separate evenly.
Chill before slicing for the cleanest cuts and best pudding-cake consistency.
Store in the refrigerator for up to 5 days. Freezing is not recommended.
Use room-temperature ingredients so the layers separate evenly.
Chill before slicing for the cleanest cuts and best pudding-cake consistency.
Store in the refrigerator for up to 5 days. Freezing is not recommended.
Nutrition
Calories: 278kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 143mg | Potassium: 169mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4745IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
