Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! It's basically a pumpkin custard pie but it's a cake as well. Firmer at the bottom, then custard, then cake, with no pie crust. Seriously addicting. I'll just put that out there now! It will surely please all those pumpkin lovers when fall comes around.
I know it's not even Fall yet, and here I am bringing up pumpkin desserts...
Forgive me...I saw a can of pumpkin in the cupboard and it drew me in. What can I say? Pumpkin seems to have that effect on me. Anyways, I decided to redo my old photos for my Soft Batch Pumpkin Chocolate Chip Cookies. They are egg-less, VEGAN and super yummy. Have you tried them? I forgot how soft and delicious they were! 🙂
Of course, you may love the chocolate version or the vanilla version of magic cake instead of this pumpkin version?
Whichever one you make, they will not disappoint!
About using Unsweetened Almond Milk
I used unsweetened almond milk in this, because I love substituting it where ever I would normally use milk. But I think any non-dairy milk will work, like coconut or cashew. If you wanted to use heavy whipping cream or half & half, keep in mind, the richer the milk, the richer and creamier the dessert will be. so use what you like!
I just wanted you to know you have options. I used Silk Almond 30 calorie unsweetened almond milk and it worked awesome.
More Pumpkin Dessert Recipe Ideas!
- Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
- Pumpkin Cheesecake Swirl Brownies
- Awesome Chocolate Chip Pumpkin Cookies
- "CopyCat" Starbucks Pumpkin Pound Cake
- Pumpkin Chocolate Chip Bars
- 3 Yummy Pumpkin Muffins
- Home-Made Pumpkin Spice Syrup & Pumpkin Spice Latte
- Amish Country Pumpkin Custard Pie
Pumpkin Magic Custard Cake
- ½ cup butter melted and cooled
- 2 cups milk lukewarm or at least room temp. (I used unsweetened almond milk)
- 4 eggs separated, room temperature preferred but not necessary
- ¼ teaspoon cream of tartar
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- Optional: powdered sugar for sprinkling on top/whipped topping
- Preheat oven to 325 degrees and line a 9x9 pan with parchment paper and spray with non-stick cooking spray for easy removal.
- After butter is melted and cooled, warm the milk of choice until it is lukewarm and set it aside, about 40 seconds worth.
- Whip the egg whites with the cream of tartar until stiff peaks form and set aside.
- Beat the egg yolks and the powdered sugar until light yellow.
- Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined.
- Add the flour and mix together.
- Add in the pumpkin and ½ cup of milk of choice. and continue mixing together, scraping down sides of bowl until combined well.
- Place mixer on the lowest speed, and add the remaining milk gradually until combined.
- Gently fold in/stir in the egg whites by hand.
- Pour into prepared 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.
- Add powdered sugar for sprinkling on top and some whipped topping! My husband likes to warm up his magic cake in the microwave and then adds the whipped cream. Outstanding!
Recipe slightly adapted from The Gunny Sack