Pumpkin Magic Custard Cake

 

1/2 cup butter

2 cups whole milk

4 eggs — yolks separated from whites

Pinch of cream of tartar

1 1/4 cup confectioner’s sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

1 cup pumpkin puree — not pumpkin pie filling

1 cup all-purpose flour

 

Preheat oven to 325 F. Line a 8×8 or 9×9 inch square baking dish with parchment paper.

Warm the milk until lukewarm and set aside. Beat egg whites with cream of tartar until stiff peaks form. Melt butter and cool at room temperature. Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.

Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk. With the mixer running on low, add in the remaining milk. Fold in the egg whites with a spatula. Pour into the baking dish and bake for 60-65 minutes. Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny. Cut into squares and serve.