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Pumpkin Magic Custard Cake

A delightful dessert that magically combines two layers of custard and cake, infused with pumpkin and warm spices, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup milk Low-fat milk can be used for a lighter version.
  • 1/4 cup unsalted butter, melted Can be substituted with healthy oil like coconut oil.
  • 3 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract Adds a delightful aroma.
Dry Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt Enhances flavor.
  • 1 teaspoon pumpkin spice Can be adjusted according to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch square baking dish with butter or cooking spray.
  3. In a large mixing bowl, combine pumpkin puree, milk, melted butter, and eggs. Beat until smooth and well-blended. Add vanilla extract.
  4. Sift together flour, sugar, salt, and pumpkin spice into the pumpkin mixture. Stir gently, avoiding overmixing.
  5. Pour the batter into the prepared baking dish, smoothing the top.
Baking
  1. Place the dish in the preheated oven and bake for 50-60 minutes, until the custard layer is set and the top is golden.
  2. Allow to cool for at least 15 minutes before serving.

Notes

Top with whipped cream or chopped nuts for enhanced flavor and texture. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for long-term storage.