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