This Pumpkin Magic Custard Cake recipe is like a pumpkin pie without the crust. It has a pumpkin custard layer topped with a cake layer.
Everyone loves pumpkin pie for Thanksgiving and pumpkin cake is another popular dessert choice. This pumpkin custard cake is a combination of the two. It has pumpkin custard on the bottom and there is a light, delicious cake layer on the top!
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° 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.
Frequently Asked Questions
No, you need to use the can of just plain pumpkin puree for this recipe.
I don’t. Mine always cracks, too, so I sprinkle the top with powdered sugar, and that helps cover it up.
Yes, cover and store in the fridge overnight.
The cream of tartar stabilizes the egg whites and prevents them from collapsing.
More Pumpkin Recipes
- Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake!
- A moist Pumpkin Bundt Cake with a Maple Glaze is fast and easy to make.
- This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread!
Pumpkin Magic Custard Cake
- 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 a greased 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, if desired.