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.
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.