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Recipe by:

Dana Ramsey

Magical Pumpkin Custard Cake for Fall

This Pumpkin Magic Custard Cake magically separates into three delicious layers while baking, creating a delightful dessert that's easy to make and perfect for the holidays.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Wet Ingredients
  • 1 cup milk, whole
  • 1 cup unsweetened pumpkin puree canned or fresh
  • 3 large eggs
  • 1 tsp. vanilla extract
Group: Dry Ingredients
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • ½ cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp. pumpkin spice or a mix of cinnamon, nutmeg, and ginger

Equipment

  • Oven
  • 1 Mixing bowl
  • 1 Pie dish

Method
 

  1. Preheat your oven to 350°F (175°C). Feel the excitement build as the delightful aroma of baked goods fills the air!
  2. In a mixing bowl, combine the milk, pumpkin puree, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and well-blended, about 1-2 minutes.
  3. In a separate bowl, whisk together the sugar, melted butter, flour, salt, and pumpkin spice. Gradually add the dry ingredients to the wet mixture.
  4. Continue to whisk until the batter is glossy and well combined, which only takes a minute or so.
  5. Pour the batter into your greased pie dish and carefully place it in the preheated oven on the middle rack. Bake for 50-60 minutes.
  6. Once baked, remove the cake from the oven and let it cool completely at room temperature. For the best results, chill it in the fridge for a couple of hours before serving.

Notes

Make sure to let the cake cool properly; this dessert needs it to set before serving.