Pumpkin Magic Custard Cake
A delightful dessert that combines pumpkin and spices with a custardy texture, perfect for fall gatherings and holidays.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups milk
- 1 cup pumpkin puree
- 3 large eggs Ensure they are at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute with gluten-free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Can spice it up with cloves or allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, whisk together the sugar and melted butter until smooth.
- Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and spices.
- Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk, and mix until smooth.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 40-50 minutes, or until the top is golden and a toothpick comes out clean.
- Let it cool before serving.
Notes
Serve warm or at room temperature. Dust with powdered sugar, add whipped cream or ice cream for indulgence. Store in an airtight container in the refrigerator for up to four days. For freezing, wrap slices in plastic wrap and then foil.