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Pumpkin Custard Cake

Delight in Pumpkin Custard Cake: The Ultimate Fall Comfort

This Pumpkin Custard Cake combines the warmth of pumpkin pie with a fluffy cake texture, making it a perfect fall dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 0.5 cup Unsalted Butter Adds richness and moisture; for a dairy-free option, use coconut oil.
  • 1 cup Pumpkin Purée Provides flavor and moisture; both canned and homemade work wonderfully.
  • 14 oz Sweetened Condensed Milk Contributes sweetness and creaminess; can substitute with coconut or almond milk for a lighter recipe.
  • 4 large Eggs Yolks add richness while whites help achieve fluffy texture; use flax eggs for a vegan twist.
  • 0.5 teaspoon Vanilla Extract Imparts delicious flavor depth.
For the Custard Mixture
  • 1 cup Evaporated Milk Enhances creaminess; substitute with half-and-half if needed.
  • 1 tablespoon Cornstarch Helps thicken the custard; arrowroot powder is a good alternative.
  • 0.25 cup Granulated Sugar Adds sweetness and depth; coconut sugar can be a less processed alternative.
  • 0.25 cup Light Brown Sugar
  • 0.25 teaspoon Salt Balances sweetness for a rounded flavor profile.
For the Spices
  • 1 teaspoon Pumpkin Pie Spice Essential for that fall flavor; feel free to use a homemade blend of cinnamon, nutmeg, and ginger.
  • 0.5 teaspoon Ground Cinnamon Enhances the warmth of flavor, giving your cake that cozy feel.
  • pinch Cream of Tartar Stabilizes egg whites for better volume to create that nice lift in fluffy cake.

Equipment

  • 9-inch round cake pan
  • Mixer
  • Mixing Bowls
  • spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line it with parchment paper.
  2. Separate the egg yolks and whites into two different bowls.
  3. Whisk together the melted unsalted butter, pumpkin purée, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
  4. Add the granulated sugar, light brown sugar, cornstarch, pumpkin pie spice, ground cinnamon, and salt to the pumpkin mixture and stir well.
  5. Beat the egg whites with a pinch of cream of tartar until stiff peaks form.
  6. Fold one-third of the whipped egg whites into the pumpkin mixture, then gently fold in the remaining egg whites.
  7. Pour the batter into the prepared pan and bake for 55-65 minutes until golden brown.
  8. Let the cake cool in the oven for 10-15 minutes, then at room temperature for 30 minutes before refrigerating.
  9. Dust with powdered sugar or add whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 90mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 120IUCalcium: 180mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature before mixing. Serve chilled for optimal flavor.

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