What gives the dessert its custard-like texture?

The combination of eggs, milk, and pumpkin purée creates a smooth custard base that sets gently in the oven, resulting in the creamy center.

Can I substitute the spices for others?

Yes, you can add warm autumn spices like cloves or allspice to tweak the flavor while maintaining its cozy character.

The center should remain slightly wobbly and a knife inserted will come out mostly clean with a little custard adhering.

Yes, it contains no meat products and relies on dairy and eggs, making it suitable for a vegetarian diet.

Yes, replacing all-purpose flour with a 1:1 gluten-free flour blend works well without altering the texture significantly.

A delightfully easy pumpkin dessert with a creamy custard base and a light, spongy top—perfect for autumn gatherings or a cozy treat.

This cake always brings warmth and smiles to my family during cozy fall nights.

Wet Ingredients: 1 cup (240 ml) whole milk, 4 tablespoons (60 g) unsalted butter melted and cooled, 3 large eggs at room temperature, 1 cup (225 g) pumpkin purée (not pumpkin pie filling), 1 teaspoon pure vanilla extract
Dry Ingredients: 1 cup (120 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
Optional Topping: Powdered sugar for dusting, Whipped cream for serving

Step 1:: Preheat the oven to 325°F (160°C). Grease an 8-inch (20 cm) square baking dish or similar-sized pan.
Step 2:: In a large mixing bowl, whisk together the milk, melted butter, eggs, pumpkin purée, and vanilla extract until smooth.
Step 3:: In a separate bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, and salt.
Step 4:: Gradually add the dry ingredients to the wet mixture, whisking until just combined. The batter will be quite liquid—this is normal for a magic cake.
Step 5:: Pour the batter into the prepared baking dish.
Step 6:: Bake for 45–55 minutes or until the center is just set but still slightly wobbly. A knife inserted should come out mostly clean, with a little custard clinging.
Step 7:: Cool the cake completely in the pan. For best texture, refrigerate for at least 2 hours before slicing.
Step 8:: Dust with powdered sugar and serve with whipped cream, if desired.

My family enjoys gathering around this dessert especially during the festive season.

Add a pinch of cloves or allspice for extra autumn spice. Leftovers keep in the refrigerator for up to 3 days.

Mixing bowls, Whisk, 8-inch (20 cm) square baking dish, Measuring cups and spoons, Spatula

Contains milk, eggs, and wheat (gluten). Check pumpkin purée and vanilla extract for allergens if using processed products.

This pumpkin magic cake is a crowd-pleaser that combines simplicity and delightful autumn flavors.

→ What gives the dessert its custard-like texture?: The combination of eggs, milk, and pumpkin purée creates a smooth custard base that sets gently in the oven, resulting in the creamy center.
→ Can I substitute the spices for others?: Yes, you can add warm autumn spices like cloves or allspice to tweak the flavor while maintaining its cozy character.
→ How do I know when the dessert is baked properly?: The center should remain slightly wobbly and a knife inserted will come out mostly clean with a little custard adhering.
→ Is this dessert suitable for vegetarians?: Yes, it contains no meat products and relies on dairy and eggs, making it suitable for a vegetarian diet.
→ Can I make this dessert gluten-free?: Yes, replacing all-purpose flour with a 1:1 gluten-free flour blend works well without altering the texture significantly.