Will the layers always separate?

Almost always yes — the method makes them naturally separate. If you didn’t get distinct layers , check if you overfolded egg whites or used too much flour.

Can I use low-fat milk?

You can, but whole milk gives a richer custard. Use whole milk for best texture.

Why did my top brown too quickly?

Your oven might run hot. Try tenting with foil the last 15–20 minutes.

Can I double the recipe?

Yes — use a larger pan and watch baking time. A 9×13 pan will need more time; check doneness by touch (center should be set but slightly jiggly).

Why not use pumpkin pie filling?

Pumpkin pie filling contains added sugar and spices. It changes the texture and the chemistry of the cake — stick to pure pumpkin .

How do I know it’s done?

The top should look set and slightly golden. The center can still jiggle a touch — it will firm while chilling.

Pumpkin Magic Custard Cake — Easy Dessert Facile Recipe

Description

This silky, layered pumpkin custard cake tastes a lot like a crustless pumpkin pie but with three lovely textures. It’s quick, forgiving, and ideal for holiday menus or any time you want an impressive-yet-easy dessert.

Ingredients

Scale

1/2 cup (1 stick) unsalted butter
2 cups whole milk, warmed until just lukewarm
4 large eggs — yolks and whites separated
Pinch of cream of tartar (to stabilize the whites)
1 1/2 cups confectioners’ (powdered) sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup canned pumpkin purée (use plain pumpkin, not pumpkin pie filling)
1 cup all-purpose flour

Instructions

Preheat the oven to 325°F (163°C). Line an 8×8 or 9×9 square pan with parchment, leaving an overhang for easy removal.
Warm the milk until it feels lukewarm to the touch and set it aside.
In a clean bowl, beat the egg whites with the pinch of cream of tartar until they hold stiff peaks. Put them aside.
Melt the butter and let it cool to room temperature.
In a separate bowl, whisk the egg yolks together with the powdered sugar until the mixture becomes pale and slightly thickened. Stir in the vanilla, cinnamon, pumpkin pie spice, and the cooled melted butter.
Add the flour to the yolk mixture and blend until incorporated. Stir in the pumpkin purée along with ¼ cup of the warmed milk.
With the mixer on low, slowly pour in the remaining milk until the batter is smooth and uniform.
Gently fold the whipped egg whites into the batter with a spatula. Use a light hand — a few small streaks are fine, but try to keep most of the volume.
Pour the batter into the prepared pan and smooth the top. Bake for 60–65 minutes. The surface should be golden and set; the center may have a slight jiggle. If the top browns too quickly, tent loosely with foil.
Let the cake cool completely at room temperature, then chill in the refrigerator so the custard layer firms up. Once cold, cut into squares and serve.

Notes

Use room-temperature eggs — they separate and whip best.
Stabilize whites with cream of tartar so they keep volume.
Don’t swap in pumpkin pie filling — it contains added sugar and spices that change texture and taste.
Chill fully before slicing; the custard needs time to set.

Nutrition

Calories: 278kcal
Sugar: 20g
Sodium: 143mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 33g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg