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–+ servings
Pumpkin Custard Cake

Indulge in Fall with Creamy Pumpkin Custard Cake Delight

A delightful Pumpkin Custard Cake that beautifully combines the flavors of pumpkin pie and cake, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Can replace with margarine or coconut oil for a different flavor.
  • 1 cup Pumpkin Purée Canned or homemade purée for convenience.
  • 1 can Sweetened Condensed Milk Substitute with evaporated milk mixed with sugar if needed.
  • 1 cup Evaporated Milk Regular dairy milk can be used but alters the texture.
  • 4 large Eggs (separated) Use egg replacers for a vegan option.
  • 3/4 cup Granulated Sugar Coconut sugar works well as a substitute.
  • 1/4 cup Light Brown Sugar Regular brown sugar is a suitable alternative.
  • 1/4 cup Cornstarch Consider arrowroot powder as a substitute.
  • 1 tbsp Pumpkin Pie Spice A homemade mix of cinnamon, nutmeg, and ginger can be used.
  • 1 tsp Ground Cinnamon Omit if spices aren’t desired.
  • 1/4 tsp Salt Essential for balancing sweetness.
  • 1/4 tsp Cream of Tartar Vinegar or lemon juice can work as substitutes.
For Serving
  • 1 cup Powdered Sugar For dusting over the cake.
  • 1 cup Whipped Cream To top the dessert.

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) and grease a 9-inch round cake pan. Line with parchment paper for easy release.
  2. Gently separate the four large eggs, placing the yolks in one bowl and the whites in another.
  3. In the bowl with the egg yolks, whisk together the melted unsalted butter, pumpkin purée, sweetened condensed milk, evaporated milk, and a splash of vanilla extract until smooth.
  4. Stir in granulated sugar, light brown sugar, cornstarch, pumpkin pie spice, ground cinnamon, and a pinch of salt into the pumpkin mixture.
  5. Add a pinch of cream of tartar to the egg whites and beat until stiff peaks form.
  6. Carefully fold one-third of the whipped egg whites into the pumpkin mixture, followed by the remaining whipped egg whites until just combined.
  7. Pour the batter into the prepared cake pan and bake for 55–65 minutes until golden on top and slightly jiggly in the center.
  8. Once baked, turn off the oven and crack the door open; allow the cake to cool inside for 10–15 minutes.
  9. Transfer the cake to room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight.
  10. When ready to serve, slice, dust with powdered sugar or top with whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Cool gradually and carefully fold the egg whites to keep the cake light and airy. Refrigerate for at least 2 hours before serving for best results.

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