Magic Pumpkin Custard Cake is the perfect fall dessert for pumpkin lovers. During baking, the simple batter transforms into delicious layers with a soft, creamy pumpkin custard center and a light cake-like top. Finished with a dusting of powdered sugar or a dollop of whipped cream, it’s an easy dessert that’s perfect for fall gatherings, Thanksgiving, or anytime you’re craving something pumpkin.
½ cup butter
2 cups milk
4 eggs, separated
¼ teaspoon cream of tartar
1 ¾ cups powdered sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
1 cup pumpkin puree
1 cup all purpose flour
optional: whipped cream for topping or powdered sugar for dusting top of cake
DIRECTIONS
Preheat oven to 325˚F.
Melt the butter and set it aside to cool. Warm the milk
until it is lukewarm and set it aside. Whip the egg whites with the cream of
tartar until stiff peaks form. Set aside.
Using a stand mixer, beat the egg yolks and the powdered
sugar until light.
Beat in the melted (and cooled) butter, vanilla, cinnamon,
ginger, cloves and allspice.
Mix in the flour.
Beat in the pumpkin and 1/2 cup of milk. Scrape down the
sides of the bowl and then with the mixer on the lowest speed, add the
remaining milk in a steady, slow stream.
Gently fold in the egg whites by hand.
Pour into prepared 9×9 inch pan.
Bake for 55-65 minutes. The cake will still be jiggly
because it is custard but it shouldn't be runny.
Allow the cake to cool completely before cutting. Dust with powdered sugar or top with whipped cream if desired.
MAGIC PUMPKIN CUSTARD CAKE
- ½ cup butter
- 2 cups milk
- 4 eggs, separated
- ¼ teaspoon cream of tartar
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 cup pumpkin puree
- 1 cup all purpose flour
- optional: whipped cream for topping or powdered sugar for dusting top of cake
DIRECTIONS
Preheat oven to 325˚F.
Melt the butter and set it aside to cool. Warm the milk until it is lukewarm and set it aside. Whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
Using a stand mixer, beat the egg yolks and the powdered sugar until light.
Beat in the melted (and cooled) butter, vanilla, cinnamon, ginger, cloves and allspice.
Mix in the flour.
Beat in the pumpkin and 1/2 cup of milk. Scrape down the sides of the bowl and then with the mixer on the lowest speed, add the remaining milk in a steady, slow stream.
Gently fold in the egg whites by hand.
Pour into prepared 9×9 inch pan.
Bake for 55-65 minutes. The cake will still be jiggly because it is custard but it shouldn't be runny.
Allow the cake to cool completely before cutting. Dust with powdered sugar or top with whipped cream if desired.