Delight in Pumpkin Magic Custard Cake Bliss at Home

This Pumpkin Magic Custard Cake is a delightful dessert with unique textures and comforting fall flavors.

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Course: Dessert

Cuisine: American

Keyword: custard cake, Easy Baking, fall desserts, holiday treats, pumpkin dessert, Pumpkin Magic Custard Cake

Prep Time: 10

Cook Time: 1 5

Cooling Time: 2

Total Time: 3 15

Servings: squares

Calories: 200kcal

½ cup butter Melted and slightly cooled for easy mixing.
2 cups whole milk Creamy and rich, this adds to the custard's texture.
4 large eggs Yolks separated from whites for a light and fluffy consistency.
1 pinch cream of tartar Helps stabilize the egg whites for better volume.
1 ½ cups confectioners’ sugar Adds sweetness and helps create a smooth batter.
1 teaspoon vanilla extract A delightful flavor enhancer that balances the spices.
1 teaspoon ground cinnamon Infuses warmth and aroma into this magical dessert.
1 teaspoon pumpkin pie spice Brings the essence of fall, making it a true delight.
1 cup pumpkin puree Ensure it’s pure pumpkin for authentic flavor.
1 cup all-purpose flour Provides structure while keeping the cake light.

Preheat your oven to 325°F (165°C) and line your baking pan with parchment paper.
Gently warm the 2 cups of whole milk until it’s just lukewarm and set aside.
In a clean mixing bowl, whip the egg whites with a pinch of cream of tartar until stiff peaks form.
Melt the ½ cup of butter and allow it to cool slightly.
Beat the egg yolks with the 1 ½ cups of confectioners' sugar until pale and frothy, then add in the vanilla, cinnamon, pumpkin pie spice, and melted butter.
Mix in the 1 cup of all-purpose flour until well incorporated, followed by the 1 cup of pumpkin puree and ¼ cup of warm milk.
Gradually add the remaining warm milk until you achieve a thin batter.
Gently fold in the whipped egg whites into the batter without overmixing.
Pour the batter into the prepared pan and bake for 60–65 minutes until golden and slightly jiggly.
Cool the cake completely at room temperature, then refrigerate for a few hours.
Slice into squares and serve warm or chilled.

For best results, use lukewarm milk and avoid overmixing the egg whites.