Pumpkin Magic Custard Cake
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.
Servings: 9 Servings
Calories:
Ingredients
- ½ cup unsalted butter melted and cooled
- 2 cups milk of choice 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
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!