Experience the enchanting flavors of fall with this pumpkin custard cake. Unsweetened pumpkin puree, warm spices, and velvety custard create a tender, light treat. Fluffy egg whites and a hint of vanilla elevate this seasonal delight to a cozy indulgence. Enjoy every mouthful of autumn magic, absolutely irresistible.

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I’ve been working on a Pumpkin Magic Custard Cake recipe that is perfect for fall and I’m pretty excited to share it. This custard cake has a wonderful custard-like texture that comes from a mix of pumpkin puree, unsalted butter, whole milk, eggs that I’ve carefully separated, and a touch of vanilla extract.

I mix in granulated sugar in two stages which gives the cake a nice subtle sweetness without overpowering the fall spices. The dry ingredients include all-purpose flour, baking powder, salt, ground cinnamon, nutmeg and cloves.

This recipe fits right into the Pumpkin Custard and Pumpkin Cake Recipes lineup that have become a popular fall choice, while adding nutritional benefits from its pumpkin base. I like how it’s not overly heavy but still offers a fun flavor punch that reminds me of classic food cakes and decadent pumpkin desserts.

Enjoy and happy baking!

Why I Like this Recipe

I really like this recipe because it’s super easy to make even when I mess up sometimes. I also dig how the fall spices mix with the pumpkin to give it a warm, comforting flavor that reminds me of home. Another thing is the custard-like texture that makes the whole cake feel extra smooth and moist, which is totally awesome. And I gotta say, it’s fun to bake and share with my family, even if it doesn’t always come out perfect.

Ingredients

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Pumpkin puree: Provides fiber, vitamins, and a naturally smooth texture.
Unsalted butter: Adds rich flavor and moisture, enhancing the cake with a tender crumb.
Whole milk: Contributes creaminess and essential proteins, balancing the custard perfectly.
Eggs: Provide binding proteins and help create a smooth, airy texture in the cake.
Granulated sugar: Sweetens the recipe and balances spiced flavors though moderation is advised.
All-purpose flour: Provides carbohydrates and structure, forming a tender, yet sturdy crumb.
Spices: Cinnamon, nutmeg, and cloves introduce warm aroma and lively flavor to the cake.

Ingredient Quantities

1 cup pumpkin puree (unsweetened)

1/2 cup unsalted butter, melted

1/2 cup whole milk

1 teaspoon vanilla extract

4 large eggs, seperated

1 cup granulated sugar (divided)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter or non-stick spray.

2. In a large bowl, mix together 1 cup of pumpkin puree, 1/2 cup melted unsalted butter, 1/2 cup whole milk, 1 teaspoon vanilla extract, and the 4 large egg yolks. Also add in half of the 1 cup granulated sugar.

3. In another bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves until evenly blended.

4. Gradually stir the dry ingredients into the pumpkin mixture until just combined; do not overmix so the cake stays light.

5. In a separate clean bowl, beat the 4 large egg whites until frothy and then gradually add the remaining sugar, beating till stiff peaks form.

6. Gently fold the beaten egg whites into the batter with a spatula, being careful not to deflate the mixture too much.

7. Pour the batter into your prepared cake pan and give it a light tap on the counter to remove any air bubbles.

8. Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

10. Slice and serve your Pumpkin Magic Custard Cake warm or at room temperature and enjoy the fall flavors!

Equipment Needed

1. Oven preheated to 350°F
2. 9 inch round cake pan (greased with butter or non-stick spray)
3. Large bowl for mixing pumpkin puree, melted butter, milk, vanilla and egg yolks
4. Another bowl for whisking together all-purpose flour, baking powder, salt, cinnamon, nutmeg and cloves
5. Separate clean bowl for beating the egg whites until stiff peaks form
6. Measuring cups and spoons for all the ingredients
7. Whisk for the dry ingredients and for beating the egg whites if not using an electric mixer
8. Spatula to gently fold the beaten egg whites into the batter
9. Toothpick tester to check if the cake is done
10. Wire cooling rack to let the cake cool completely

FAQ

Q: Do I have to use canned pumpkin puree?

A: Not really – you can use homemade as long as it's unsweetened. Just make sure it’s smooth so the custard mixes well.

Q: Why separate the eggs?

A: Separating the eggs lets you whip the whites for a lighter texture. This step boost the cake’s fluffiness so don’t skip it.

Q: Can I swap whole milk for another type of milk?

A: Yeah, you can use almond or oat milk if needed. The flavor might change a bit, but the custard will still turn out yummy.

Q: Do I have to melt the butter before adding?

A: It’s best – melting the butter helps it mix better with the other ingredients and makes sure your cake has an even taste.

Q: How can I be sure my baked custard cake is done?

A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, then your cake is ready to enjoy.

Pumpkin Magic Custard Cake Recipe Substitutions and Variations

For the 1 cup pumpkin puree, you could substitute it with 1 cup unsweetened butternut squash puree if you cant find pumpkin or just want to try something new
If you dont have 1/2 cup unsalted butter, you may use the same amount of melted coconut oil; just note that it brings a slight coconut flavor
You can swap 1/2 cup whole milk for any other milk like almond or oat milk if youre looking for a dairy free option
If you dont have egg seperates handy, you can use 4 whole eggs instead though the texture might change a bit
Instead of 1 cup granulated sugar, you can use light brown sugar as a 1 to 1 substitute; just keep in mind its a bit more moist

Pro Tips

1. Make sure all your ingredients are at room temperature before you start mixing cause cold ingredients can mess up the texture of the cake
2. When folding in the beaten egg whites, be super gentle so you dont accidentally deflate them which can make your cake dense instead of light
3. Give the cake pan a little tap on the counter after you pour in the batter to get rid of any air bubbles, this step is small but it really makes a difference
4. Keep an eye on the oven temperature cuz every oven runs differently, and overbaking can lead to a dry cake so check it a couple minutes before the end time