Magic Custard Pumpkin Cake

Pumpkin Magic Custard Cake Recipe



  • 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