Pumpkin Magic Custard Cake: A Fall Dessert Delight
As the leaves start to change and the air becomes crisp, there’s nothing quite like embracing the flavors of fall. Today, I’m thrilled to share a recipe that captures the essence of the season: Pumpkin Magic Custard Cake. This dessert combines the smooth texture of custard with the rich taste of pumpkin and spices, creating a delightful treat that’s perfect for any autumn gathering.
Ingredients
- 1/2 cup butter
- 2 cups whole milk
- 4 eggs, yolks separated from whites
- Pinch of cream of tartar
- 1 1/2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
Directions
- Preheat the Oven: Set your oven to 325°F (163°C) and prepare an 8×8 or 9×9 inch square baking dish by lining it with parchment paper.
- Warm the Milk: Heat the milk until it is lukewarm, then set aside.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
- Prepare the Yolk Mixture: Melt the butter and let it cool. In a separate bowl, beat the egg yolks with confectioner’s sugar until pale and frothy. Mix in vanilla extract, ground cinnamon, pumpkin pie spice, and cooled butter.
- Combine Ingredients: Stir in the flour. Add the pumpkin puree and 1/4 cup of the lukewarm milk, mixing well.
- Incorporate Milk and Egg Whites: Gradually add the remaining milk to the pumpkin mixture while the mixer is running on low. Finally, gently fold in the beaten egg whites with a spatula.
- Bake: Pour the mixture into the prepared baking dish and bake for 60-65 minutes or until set.
- Cool and Serve: Let the cake cool completely in the pan. For optimal texture, refrigerate before cutting into squares.
Key Details
- Prep Time: 15 minutes
- Cooking Time: 65 minutes
- Total Time: 80 minutes
- Calories: 350 kcal per serving
- Servings: 9
This Pumpkin Magic Custard Cake is not only a treat to your taste buds but also a visual delight, perfect for ending a festive meal or simply enjoying with a cup of coffee on a chilly afternoon. The magic in the recipe is in how the layers separate into a dense, sweet pumpkin base with a light, airy custard top as it bakes. Enjoy this beautiful, layered dessert that perfectly embodies the spirit of fall!
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Pumpkin Magic Custard Cake
- Total Time: 80 minutes
- Yield: 9 1x
Description
This Pumpkin Magic Custard Cake brings the essence of fall right to your table. Combining the rich flavors of pumpkin, cinnamon, and sweet confectioner’s sugar, this cake offers a delightful texture that’s firm on the outside and magically creamy inside. As it cools, the layers settle into a distinctive custard-like consistency that’s both satisfying and decadent.
Whether you’re entertaining guests or enjoying a quiet night in, this cake serves as a perfect end to any meal. It pairs wonderfully with a cup of coffee or a glass of mulled wine, making it a versatile choice for any autumn gathering. Indulge in the warmth and comfort of this seasonal treat, which promises to be a conversation starter at any festive occasion.
Ingredients
1/2 cup butter
2 cups whole milk
4 eggs, yolks separated from whites
Pinch of cream of tartar
1 1/2 cups confectioner’s sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup pumpkin puree (not pumpkin pie filling)
1 cup all-purpose flour
Instructions
Preheat oven to 325°F (163°C).
Line an 8×8 or 9×9 inch square baking dish with parchment paper.
Warm the milk until lukewarm and set aside.
Beat egg whites with cream of tartar until stiff peaks form.
Melt butter and allow it to cool at room temperature.
Beat the egg yolks with sugar until pale and frothy. Add vanilla, cinnamon, pumpkin pie spice, and butter.
Mix in the flour. Stir in the pumpkin puree with 1/4 cup of the milk.
With the mixer running on low, add in the remaining milk.
Gently fold in the egg whites with a spatula.
Pour the mixture into the prepared baking dish and bake for 60-65 minutes.
Allow to cool completely. For best results, refrigerate before cutting into squares to serve.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 350 kcal