Pumpkin Magic Custard Cake

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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, the Pumpkin Spice Latte with Oat Milk, and the Easy Pumpkin Mousse with Yogurt and Maple Syrup

💡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

❓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.