Description
Indulge in the comforting flavors of fall with this Pumpkin Magic Custard Cake Recipe. This delightful dessert features smooth, creamy layers that resemble a crustless pumpkin pie, making it an ideal treat for gatherings or cozy nights at home.
Ingredients
Scale
- 1/2 cup butter
- 2 cups whole milk
- 4 eggs (yolks separated from whites)
- Pinch of cream of tartar
- 1 1/2 cup confectioner’s sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C) and line an 8×8 or 9×9 inch baking dish with parchment paper.
- Warm the milk until lukewarm and set aside.
- Beat egg whites with cream of tartar until stiff peaks form; set aside.
- Melt the butter and let cool slightly.
- In a separate bowl, beat egg yolks with confectioner’s sugar until pale.
- Mix in vanilla, cinnamon, pumpkin pie spice, melted butter, and flour until combined.
- Stir in pumpkin puree and 1/4 cup lukewarm milk until smooth.
- Slowly add remaining milk while mixing on low speed.
- Gently fold in beaten egg whites.
- Pour batter into the prepared dish and bake for about 60-65 minutes until golden brown with a slight jiggle in the center.
- Cool completely before slicing into squares.
Nutrition
- Serving Size: 1 square (75g)
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg