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Pumpkin Custard Cake

Heavenly Pumpkin Custard Cake That Melts in Your Mouth

This Pumpkin Custard Cake is a decadent dessert that captures the essence of fall with its creamy texture and warm spices.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup Butter melted
  • 2 cups Whole Milk warm for smoother blend
  • 4 Eggs separated
  • Pinch Cream of Tartar helps stabilize egg whites
  • 1 ½ cups Confectioner’s Sugar for smooth sweetness
  • 1 teaspoon Vanilla Extract adds warm flavor
  • 1 teaspoon Ground Cinnamon enhances autumn flavor
  • 1 teaspoon Pumpkin Pie Spice elevates pumpkin flavor
  • 1 cup Pumpkin Puree use pure for best flavor
  • 1 cup All-Purpose Flour for structure and balance

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • spatula
  • Baking Dish
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line your baking dish with parchment paper.
  2. Gently warm the whole milk until lukewarm.
  3. Beat the egg whites with a pinch of cream of tartar until stiff peaks form.
  4. Melt butter and cool, then whisk with egg yolks and confectioner’s sugar.
  5. Mix in flour and pumpkin puree with a small amount of the lukewarm milk.
  6. Slowly add the remaining milk, mixing until well combined.
  7. Gently fold in the beaten egg whites to maintain volume.
  8. Pour the batter into the baking dish and bake for 60-65 minutes.
  9. Allow the cake to cool completely, then refrigerate for a couple of hours.
  10. Lift the cake out using parchment paper, cut into squares, and serve chilled.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 10gVitamin A: 4500IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Notes

Use pure pumpkin puree instead of pumpkin pie filling for the best flavor. Remember to chill the cake before serving for the best texture.

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