A creamy, spiced Pumpkin Magic Custard Cake with three distinct layers—fluffy top, custard center, and dense base.

Scale

1 cup pure pumpkin purée

4 large eggs (separated)

¾ cup sugar

½ cup unsalted butter (melted and cooled)

¾ cup all-purpose flour

2 cups whole milk (lukewarm)

1 tsp vanilla extract

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

Pinch of salt

1. Preheat oven to 325°F (160°C) and grease an 8×8 pan.

2. Whisk pumpkin purée, sugar, melted butter, and yolks until smooth.

3. Add flour, spices, and salt.

4. Slowly whisk in warm milk until thin batter forms.

5. Beat egg whites to stiff peaks and gently fold into batter.

6. Pour into pan and bake 50–60 minutes until golden and set.

7. Cool completely and chill before slicing.

Best served chilled.

Do not overbake—the custard must remain soft.

Store covered in the fridge for up to 4 days.

Keywords: Pumpkin Magic Custard Cake, pumpkin dessert, holiday cake