Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! It will surely please all those pumpkin lovers when fall comes around. 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!
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.
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.
I just wanted you to know you have options. I used Silk Almond 30 calorie unsweetened almond milk and it worked awesome.
Pumpkin Magic Custard Cake
Ingredients
- 1/2 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
- 1/4 teaspoon cream of tartar
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- Optional: powdered sugar for sprinkling on top/whipped topping
- 1/2 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
- 1/4 teaspoon cream of tartar
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- Optional: powdered sugar for sprinkling on top/whipped topping
Instructions
- 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 1/2 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
This looks delicious. I love anything pumpkin! Thanks for sharing.
Thank you so much Rewari! It is really delicious, I hope you get a chance to try it this Fall season!
I have never heard of this cake before but it sounds so amazing with the pumpkin and custard! It really does sound so magical!
Thank you Christie! xo
Pumpkin in August? That’s shocking! I am not sure if I could forgive you for doing this. Mmm let me think. All right, if you ship me a box full of this delightful cake, that would be easier to forgive you Kim! Joking apart, I’ve started to cook with apples and pumpkins myself – just to be ahead of the time and have a bunch of recipes by the middle of September. And needless to mention, this pumpkin custard cake look and sounds splendid!
I know right? Pumpkin in August…I just couldn’t resist! I can’t wait to see your fall recipes Ben! 🙂 Thank you so much!
I am so excited for these pumpkin recipes! This looks absolutely divine. Cannot wait to try and enjoy!
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Awesome! I’m so happy to hear Suzan! Fall recipes are the best!!
Love magic cakes and this pumpkin version is perfect introduction for autumn although it is still awfully hot here ! Keeper, definitely !
It’s hot here too Davorka! But I couldn’t resist! 🙂 thank you so much!!