Pumpkin Magic Custard Cake Recipe
This Pumpkin Magic Custard Cake recipe is a perfect autumn dessert, featuring layers of rich custard and pumpkin puree, with a light and airy top. Perfect for Halloween or Thanksgiving celebrations, this easy-to-make dessert is a must-try!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 2 cups milk, warmed
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9x9-inch baking dish.
- Separate the eggs, beating the egg whites until stiff peaks form.
- In another bowl, beat the egg yolks and sugar until light and fluffy. Add melted butter, vanilla extract, and pumpkin puree, and mix well.
- Gradually add the flour and spices, then slowly mix in the warmed milk.
- Gently fold in the egg whites, ensuring not to overmix. The batter will be thin and lumpy.
- Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until the top is lightly golden.
- Allow the cake to cool completely before dusting with powdered sugar and serving.
Notes
- Ensure milk is warm but not hot when adding to the mixture.
- Allow the cake to cool entirely to achieve the best texture with distinct layers.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
Find it online: https://cookingwithtina.com/pumpkin-magic-custard-cake-recipe/