This Pumpkin Magic Custard Cake is soft, creamy, and dreamy — with three magical layers in every bite: a fluffy sponge top, a rich custard middle, and a moist cake base. Perfect for fall gatherings, cozy weekends, or when you’re craving a comforting pumpkin treat!

Why You’ll Love This Recipe

• Three Magical Layers – One batter transforms into cake, custard, and sponge in a single bake.

• Pumpkin Perfection – Warm spices and creamy pumpkin make it an irresistible fall dessert.

• Simple Ingredients – Made with pantry staples and ready in just over an hour.

• Perfect for Sharing – A crowd-pleasing recipe for holidays, potlucks, or family dinners.

Ingredients

• 4 large eggs, separated

• 1 cup granulated sugar

• ½ cup unsalted butter, melted and cooled

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• 2 cups whole milk, lukewarm

• ¾ cup pumpkin puree

• 1 tsp pumpkin pie spice

• Powdered sugar, for dusting

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: ~1 hour 10 minutes
Servings: 9

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F (160°C). Grease or line an 8×8-inch baking dish with parchment paper.

Step 2: Make the Egg Yolk Mixture

In a large bowl, beat egg yolks and sugar together until light and fluffy.

Step 3: Add Butter, Vanilla & Flour

Mix in melted butter and vanilla extract. Then add flour and whisk until fully combined.

Step 4: Incorporate the Milk & Pumpkin

Gradually pour in lukewarm milk while mixing continuously until smooth. Stir in pumpkin puree and pumpkin pie spice until well blended.

Step 5: Beat the Egg Whites

In a separate bowl, beat egg whites until stiff peaks form.

Step 6: Fold the Batter

Gently fold the egg whites into the pumpkin batter, being careful not to overmix.

Step 7: Bake the Cake

Pour the batter into the prepared dish and smooth the top. Bake for 45–50 minutes or until the top is golden and the center is slightly jiggly.

Step 8: Cool & Serve

Cool the cake for at least 30 minutes before dusting with powdered sugar. Slice and enjoy!

Tips & Variations

• No Pumpkin Pie Spice? Use ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves, and ⅛ tsp ginger.

• For Extra Creaminess: Replace ½ cup of milk with heavy cream.

• Add a Crunchy Twist: Sprinkle chopped pecans or walnuts on top before baking.

• Make Ahead: Bake a day in advance and refrigerate — it sets even better overnight.

Frequently Asked Questions

1. Why does this cake separate into layers?
The thin batter allows the heavy custard to settle, while the whipped egg whites create a fluffy top layer, giving you three layers in one bake.

2. Can I use canned pumpkin pie filling instead of puree?
No, it’s best to use pure pumpkin puree since pie filling contains added sugar and spices.

3. How do I store Pumpkin Magic Custard Cake?
Store in an airtight container in the fridge for up to 4 days. Serve chilled or at room temperature.

4. Can I freeze it?
Yes! Wrap slices tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight before serving.

Final Thoughts

This Pumpkin Magic Custard Cake is pure fall bliss — rich, creamy, and perfectly spiced with three dreamy layers in every bite. Whether you serve it warm, chilled, or topped with whipped cream, it’s a cozy and crowd-pleasing dessert you’ll want to make again and again.