This Pumpkin Magic Custard Cake recipe is like pumpkin pie without the crust. It has a custard layer topped with cake. Try it for Thanksgiving dinner!
Have you ever heard of magic custard cake? It is something that has been on my baking bucket list ever since I spotted the cakes by Todd and Diane at White On Rice Couple. Since it is fall and I’ve got pumpkin on my mind, I made a Pumpkin Magic Custard Cake.
This Pumpkin Magic Custard Cake is like pumpkin pie without the crust. Instead, there is this light, delicious cake-like layer on the top!
Before I get to the recipe, I wanted to share one of my pictures from our weekend getaway with you. (I’ve heard it through the grapevine that some of you, who know me outside of this blog, want to see more of my photos so this one is for you.)
We are having such a gorgeous fall here in Minnesota. The colors of the changing leaves have not been as spectacular as other years but we certainly can’t complain about the temperature. We went Duluth over the weekend with a couple other families.
I am one of those people who gets up at the crack of dawn, while on vacation, to enjoy the sunrise. This photograph is a small example of why it is worth it. It’s all about the quiet, the cool air, the rising sun and it is such a great way to start the day!
How To Make Pumpkin Magic Custard Cake
Step One: Prep
First, prepare a few of the ingredients so that they will be ready when you need them. Melt the butter and set it aside. Warm the milk and set it aside. Beat the eggs with the cream of tartar until stiff peaks form. Set aside
Step Two: Batter
Next, using a stand mixer, beat the egg yolks with the powdered sugar until light. Add the melted butter, vanilla, and spices. Mix in the flour.
Then, beat in the pumpkin puree and a 1/2 cup of milk. Turn the mixer to the lowest speed and slowly add the remaining milk in a steady stream.
Step Three: Egg Whites
Fold the egg whites into the batter by hand. As you can see in the picture above, the batter is still a little lumpy at this point.
Step Four: Bake
Pour into a greased 9×9 inch pan and bake at 325˚F for 55-65 minutes. The cake should still be jiggly because it is a custard, but not runny.
You can see what the finished cake looks like above. Isn’t that cool? The lumpy batter turns into a custard with a cake top.
You can serve the cake right out of the pan, but I wanted to be able to take pictures of the layers to share with you. So after allowing the cake to cool completely (I put it in the fridge) I loosened the edges with a knife and then carefully slid the cake out of the pan onto a piece of parchment paper.
Dust the Pumpkin Magic Custard Cake with powdered sugar and enjoy! I love my pumpkin pie warmed up, so that is what I am going to do with the next piece of this cake that I eat. I might even top it with some whipped cream.
Pumpkin Magic Custard Cake FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree? No, you need to use the can of just plain pumpkin puree for this recipe.
2. How can I prevent my custard cake from cracking? I don’t. Mine always cracks too so I sprinkle the top with powdered sugar and that helps cover it up.
3. Can this pumpkin magic custard cake be made ahead of time? Yes, cover and store in the fridge overnight.
4. Why beat cream of tartar with the egg whites? The cream of tartar stabilizes the egg whites and prevents them from collapsing.
Looking for more pumpkin recipes? Try one of these next:
Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 inch pan this cheesecake is made for sharing!
This easy homemade spiced Pumpkin Sheet Cake from The Novice Chef is made in a sheet pan, in just 30 minutes and frosted with a creamy cinnamon cream cheese icing!
A moist Pumpkin Bundt Cake with a Maple Glaze. It’s fast and easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.
This Easy Earthquake Pumpkin Cake Recipe from Julie’s Eats and Treats is a doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey earthquake cake that’s 100% over-the-top and downright delicious.
This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread and can be served for brunch or dessert.
- 1/2 cup butter
- 2 cups milk
- 4 eggs separated
- 1/8 teaspoon cream of tartar
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1 cup pumpkin puree
- 1 cup flour
- Preheat oven to 325 degrees.
- 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.
- 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/stir in the egg whites by hand.
- Pour into a greased 9x9 inch pan.
- Bake for 55-65 minutes. Cake will still be jiggly because it is custard but it shouldn't be runny.
- Allow the cake to cool completely before cutting.
Adapted from Chocolate Magic Custard Cake
also found this recipe that is very similar to mine Pumpkin Magic Cake
Resep Masakan Indonesia says
It’s looks like so delicious. Great recipe, thanks for share.
Karen says
MY SON AND I MADE THIS AND IT WAS DELICIOUS AND EASY!
WATCH US ON YOUTUBE
https://youtu.be/o20wVK9mDmc
PLEASE SUBSCRIBE!
Ruth says
To stop it from cracking put a pan of water in the oven.
GEM says
I used an oven safe cup water while cooking the custard cake. I also modified the recipe to use ingredients I had on hand.
I used 1 cup whole wheat flour, beaten for 3 min to release natural gluten, 1 cup sweet meat squash, coconut oil, 1 extra egg & 1\2 tsp vinegar in egg whites as I didn’t have cream of tarter.
Thank you for wonderful recipe & instruction.
My cake turned out great!
GEM says
Oops comment by GEM. 1/2 TSP OF VINEGAR PER EGG WHITE TO BE USED
Jennifer Smith says
I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn 🙂 www.frolicinflorida.com
Kumpulan Resep Masakan says
i always get crack in my custard cake, Why ?
Tonia says
Mine always cracks as soon as I try to get it out of the pan but the powdered sugar helps hide it. Either way, it still tastes great! Thanks!
linda says
Why did my pumpkin custard cake crack?
Tonia says
Hi Linda, Don’t worry! It’s totally normal for it to crack. As the White On Rice Couple say “It’s part of the charm of magic custard cake.” http://whiteonricecouple.com/recipes/chocolate-magic-custard-cake/ Just dust it with powdered sugar and enjoy! ~Tonia
Joan says
Can this be made ahead? I’d like to make it today for tomorrow’s feast!
Tonia says
Hi Joan! Yes, you can make it the day before. Just store in the fridge until tomorrow. Happy Thanksgiving! ~Tonia
Claire says
I revised this a lot for a lower carb option. Mine isn’t out of the oven yet so we’re still on a wing and prayer:) I used coconut oil (only because I was using canned coconut milk) and of course coconut milk. I used 1 cup stevia and 3/4 cup powdered sugar, the. I used almond flour. It looks and smells so yummy. This recipe was a great base!!
Steph says
How did your recipe turn out??
Val Yoakum says
Hi there, I’m curious how your low carb recipe turned out. I need to keep my carbs/fat/sugars down and I’m new at this so any help is appreciated! Thanks!
Tracy says
I am also wondering how your low-carb version came out as I am a diabetic and need to watch my intake. What I do right now is on a day when I want to “cheat” I lower my intake number (lowest carb choices I can get away with, and then have my cheat item early on in the day. That way my lower carb choices for the rest of the day will counter the sugar I feasted on. Still not good, but better than not watching at all.
Melly says
Hallo Tonia,
would like to try your recipe. hope my result yummy as like yours 😉
Thanks for share 🙂
Miriam says
This looks delicious. I love anything pumpkin! I want to make this for a large crowd. Do you think I could double the recipe and use a 9 X 13 size pan?
Thank you.
Jo-Ellyn Hernandez says
Hi!
I am also wondering how many carbs? I want to make this in place of pumpkin pie, but I count carbs and
need to know the carb count please.
Tonia says
Hi Jo-Ellyn! I’m not sure how many carbs but here’s a nutrition calculator that might be able to give you the carb count: http://www.myfitnesspal.com/recipe/calculator Best of luck! ~Tonia
Kathi says
I was just wondering if this is considered low fat? My Family are on a diet kick. LOL I am planning on making it anyway. thanks
Kathi
Tonia says
Good for you, Kathi! I’m not sure what is considered low-fat, but there is 1/2 cup of butter in this recipe…so probably not. Best of luck! ~Tonia
AnitaF says
In the instructions, I got a little lost between 7-9. I had a bowl of the pumpkin mix, and a bowl of the flour mix…wasn’t sure how to blend them together, or if I even needed to, except it said to hand fold the whites into the pumpkin mix, so I mixed them first before I added the whites. As you can tell, I’m not a big baker so I didn’t know this automatically – perhaps everyone else did. 🙂 BUT MY HOUSE SMELLS DELICIOUS!
Tonia says
Yes! You did it right!
First you beat the egg whites and set them aside.
Then, in a separate bowl you combine steps 5, 6, 7 and 8.
Finally, you fold in the egg whites.
I hope you enjoy it as much as we did!
~Tonia
Nicole says
This looks great! I wonder if I can make a gluten free version of this. I have been thinking about pumpkin for a week now and this looks like a winner recipe. So, I’m gonna try it and hope for the best.
Patti says
I live in Denver and was wondering if there is anything different I need to do for high altitude. Can’t wait to try this as I am crazy about pumpkin!
Tonia says
I’m not familiar with baking at high altitudes but here are some great tips from Betty Crocker:
At high altitudes:
~Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased.
~Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.
~Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process.
http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Vanessa says
what if I don’t have cream of tartar? Anything else I can substitute with?
Tonia says
Not that I know of. Cream of tartar stabilizes the eggs in the recipe to form the custard. Best of luck! ~Tonia
Dee says
“For every 1/2 teaspoon of baking soda in the recipe, use 1 teaspoon lemon juice or white vinegar.” See more at: http://simmerandboil.cookinglight.com/2015/05/26/substitute-for-cream-of-tartar/#sthash.1gKAKpJI.dpuf
Gena says
I am so excited to try this. Doesn’t have to be around the holidays for me to try pumpkin stuff. Pretty pics! We were actually in Duluth a couple weekend ago to take our girls to the water park. I’m in ND 🙂
Marty says
Is pumpkin puree the same as canned pumpkin you use for a pie?
Tonia says
Yes it is. Enjoy! ~Tonia
Lori Vincent says
How many carbs are in delicious pumpkin wonder?
Jayne says
use PUREE…..not the one that has the seasonings for pie already…
Kat Gicante says
Saw this post last night and made this cake this morning with my sous chef (8-year old son) helping. It is beyond delicious! We did bake it in an 8×10 baking pan since I don’t have a 9×9 and it is absolutely SUPER! Thanks so much!!!!
Tonia says
Fantastic! I love that your son helped you! Thanks for coming back to let me know.
Liz says
Yum – love this recipe. Thank you.
Rhonda says
Yum! I think as I get older my palette changes. I used to gag at anything pumpkin. Now it I love it….Is that middle age?
I love the photo.
Tonia says
It must be! And what goes hand-in-hand with that is the realization that sometimes you can make it better at home than the restaurant chef can make it! 🙂
sherry0617er says
Some of the recipes that your website list are very good. We spent the day collecting items to test the recipes ?
Please end your answer to:
sherry elston
111 strickersville road
I am not happy standing in a food store reading labels, so that I get home, to find I’m missing an ingredient. I never ask questions, but that is. I’d rather be home baking, and these look SO good.
Thank you for your time
s.elston
Tonia says
Thank you so much for being a reader of The Gunny Sack.
I just saw your comment and wanted to double check with you about what it is that you need from me?
Are you looking for the full recipe?
Do you need help with the instructions?
Thanks,
Tonia
Ashley | The Recipe Rebel says
This is a stunner! I totally haven’t seen this around, so I still think it’s a genius idea. So often I think I’m a complete genius for thinking of something and then search it on Pinterest… and realize there are like 20 different versions! Definitely pinning this one 🙂
Heather @ Shards of Lavender says
What a beautiful picture of the sunrise! I’m also one of those people who rise early when on vacation solely to appreciate the scenery before anyone wakes. I’ve never made a magic custard cake, but this looks perfect for those of us who love pumpkin pie, but not crust. Love the thick layer of pumpkin!
Anita says
I totally love that picture of the ship! I had my sister text me the same one just so I could stare at it once in a while! 🙂 And of course your dessert looks so stinking good!
Tonia says
Thanks Anita! I wish you could’ve seen it too. Even my kids had to get out of bed to go outside to see the sunrise!
Julianne @ Beyond Frosting says
I just want to take a giant bite out of this cake!