Pumpkin Magic Custard Cake

The Pumpkin Magic Custard Cake does not score high in Tik-Tok videos or Google searches. And it is not so stylish as the PSL for sure! But this half-cake, half-custard magical cake is one of the most pleasing and satisfying fall desserts. Think of a pumpkin pie with no crust, with less jiggly custard, and cake on top. You can serve it with confectioners’ sugar or warm with whipped cream.

Let’s make it!

Why we love 💕the Pumpkin Magic Custard Cake

  • Because it is so magical and so not pumpkin pie!
  • It has a fluffy texture but it looks like a cake
  • An outsider dessert but so addictive!

🕐How to make the Pumpkin Magic Custard Cake

  • Sift the all-purpose flour with baking powder
  • Separate the egg whites from the egg yolks
  • In a bowl, beat the egg whites until it forms soft peaks
  • In another bowl, combine the sugar with egg yolks. Beat for 5 minutes
  • Add the cream of tartar and melted butter. Beat for 2 minutes
  • Add the pumpkin puree, cinnamon, and nutmeg. Beat for 2 minutes
  • Pour in lukewarm milk. Beat for 2 minutes
  • Now fold in the flour gently and the egg-white foam
  • Pour in a greased 9×9-inch pan with a parchment paper
  • Bake for 60 minutes in 325 F° degrees
  • Let it cool before cutting and serving.
  • Add whipped cream on top or confectioners’ sugar. Or just eat it as it is!

More pumpkin dessert recipes? Check out the Pumpkin Madeleines here

💡Did you know?

According to the University of California, the pumpkin:

  • Scientists believe that pumpkins originated in North America about 9000 years ago. The oldest pumpkin seeds have been found in Oaxaca Highlands of Mexico and date back to somewhere between 7000-5550 B.C.
  • Technically a pumpkin is a fruit, a winter squash in the family Cucurbitaceae which includes cucumbers and melons
  • Every single part of a pumpkin is edible: the skin, leaves, flowers, pulp, seeds, and stems
  • Pumpkins were historically an important food staple among Native Americans as they were the first wild plants cultivated for human consumption in America
  • English colonists cooked pumpkin into pies, stews, tarts, soups, and puddings
  • The first recipes for pumpkin pie appear in Amelia Simmons 1796 American Cookery book: the two pie recipes are made with pompkin, the second was sweetened with molasses
  • Colonial cooks discovered that sliced pumpkin cooked up much the way apples did, but the pumpkin pie as we know it today was developed from English milk puddings.

Do you want to learn about Pumpkin? Check out this book Pumpkin: The Curious History of an American Icon

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FAQs about the Pumpkin Magic Custard Cake

Can I use pumpkin filling?

You can only use plain pumpkin puree for this recipe from a can

🥛Can I use non-dairy milk?

You can use your non-dairy milk of your choice. The only wrinkle is that non-dairy milks have commonly a strong flavor that may clash with the pumpkin’s flavor

Can I make the recipe with gluten-free flour?

You can replace all-purpose flour with gluten-free. However, that may alter the texture of the cake. Before doing so, test the recipe a few times. The best bet is to measure and use the weight of the flours rather than the volume as one cup of all-purpose flour does not have the same weight with one cup of a gluten-free type of flour

Why do I need cream of tartar?

You need to add cream of tartar as it stabilizes the egg whites and prevents them from collapsing

❓How can I serve the cake?

The Pumpkin Magic Custard Cake can be served at room temperature or slightly chilled.  You can top it up with whipped cream or confectioners’ sugar. You can keep it in the refrigerator for a few days.

This is a picture of two bowls one with egg yolks, the second with egg whites
Separate the egg whites from the egg yolks
This is a picture featuring beating white eggs in a bowl
Beat the egg whites!
This is a picture featuring the cream of tartar, melted butter and milk
Keep mixing the cream of tartar and melted butter
This is picture featuring the mix with cinnamon
Add the pumpkin puree, cinnamon and nutmeg
This is a picture featuring the mix with the flour
Fold in the flour gently
This is a picture with the mix and the egg white foam
Add the egg-white foam to the mixure

Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!

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This is a picture of the baked cake in a pan
Baked!
Pumpkin Magic Custard Cake
Cut a slice!
a piece of pumpkin cake with cream scaled

Pumpkin Magic Custard Cake

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This cake does not come with the crust at the bottom, but it has a fluffy custard with cake on top of it. You can add whipped cream to serve or just confectioners' sugar. Addictive!
4 from 1 vote
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American, fall, holidays
Servings 8
Calories 367 kcal

Ingredients
 
 

  • 1 cup all-purpose flour
  • tsp cream of tartar
  • 1 tsp baking powder
  • 1 cup sugar granulated
  • tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup butter melted
  • 2 cups milk
  • ½ cup pumpkin puree
  • 4 eggs

Instructions
 

  • Preheat oven to 325 F° degrees
  • Sift the cake flour with baking powder
  • Separate the egg whites from the egg yolks
    This is a picture of two bowls one with egg yolks, the second with egg whites
  • In a bowl, beat the egg whites until it forms soft peaks
    This is a picture featuring beating white eggs in a bowl
  • Keep it aside for now
  • In another bowl, combine the sugar with egg yolks. Beat for 5 minutes
    This is a picture of sugar with egg yolks in a bowl
  • Add the cream of tartar and melted butter. Beat for 2 minutes
    This is a picture featuring the cream of tartar, melted butter and milk
  • Add the pumpkin puree, cinnamon and nutmeg. Beat for 2 minutes
    This is picture featuring the mix with cinnamon
  • Pour in lukewarm milk. Beat for 2 minutes
  • Now fold in the flour gently
    This is a picture featuring the mix with the flour
  • Fold in the egg-white foam
    This is a picture with the mix and the egg white foam
  • Pour mixture in a greased 9×9-inch pan with a parchment paper
  • Bake for 60 minutes at 325 F° degrees
    This is a picture of the baked cake in a pan
  • Let it cool down. Serve with confectioners' sugar or whipped cream on top.
    Pumpkin Magic Custard Cake

Notes

  • You can only use  plain pumpkin puree for this recipe from a can. Don’t use pie filling.
  • You can make the Pumpkin Magic Custard Cake ahead of time. Just cover and store it in the fridge overnight.
  • You need to add cream of tartar as it stabilizes the egg whites and prevents them from collapsing.

Nutrition

Calories: 367kcalCarbohydrates: 50gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 120mgSodium: 208mgPotassium: 2613mgFiber: 1gSugar: 29gVitamin A: 2956IUVitamin C: 1mgCalcium: 129mgIron: 1mg
Keyword best pumpkin desserts, pumpkin cake, pumpkin desserts, pumpkin magic custard cake
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