Delicious Pumpkin Custard Cake Recipes for Cozy Fall Desserts

ByMadison Rae
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Pumpkin Custard Cake: A Delicious Fall Treat

Autumn is the perfect season for cozy gatherings, and what better way to celebrate than with a slice of Pumpkin Custard Cake? This delightful dessert beautifully merges the warm, comforting flavors of pumpkin and spices with a creamy custard base. Whether it’s for a family gathering, a potluck, or simply to enjoy on a chilly evening, this cake is sure to warm the heart and fill the home with its wonderful aroma.

Why Make This Recipe?

  • Seasonal Flavors: Celebrate the flavors of fall, with pumpkin spice, nutmeg, and cinnamon.
  • Deliciously Creamy: A unique dessert that combines a cake and custard, offering a delightful texture and taste.
  • Perfect for Gatherings: An impressive dessert that’s easy to gather around and share with friends and family.

If you’re on the hunt for a dessert that captures the essence of autumn while being simple to prepare, this Pumpkin Custard Cake is the ideal solution. Its rich flavors and unique texture provide a delightful surprise to even the most seasoned dessert lovers.

How to Make Pumpkin Custard Cake

Step-by-Step Guide to Making Pumpkin Custard Cake

Ingredients:

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Directions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine the canned pumpkin, sugar, and melted butter. Mix until well combined.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the milk and vanilla extract until the mixture is smooth.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pin by Becky Dibling on Pumpkin Recipes in 2025 | Pumpkin recipes dessert, Pumpkin cake recipes, Custard cake recipes

Storage Tips for Pumpkin Custard Cake

  • Refrigerator: Store in an airtight container for up to 4-5 days.
  • Freezer: Wrap tightly in foil or plastic wrap for up to 3 months.
  • Temperature: Always refrigerate leftovers promptly and avoid leaving out at room temperature for longer than 2 hours.

Best Ways to Serve Pumpkin Custard Cake

For a delightful presentation, dust the top of the Pumpkin Custard Cake with powdered sugar or serve it with a dollop of whipped cream. Add a sprinkle of cinnamon or a handful of toasted walnuts for extra texture and flavor. Pairing it with a scoop of vanilla ice cream can elevate this dessert to new heights.

Tips to Make Pumpkin Custard Cake

  • Always use canned pumpkin puree, not pumpkin pie filling, to control the spice and sugar levels.
  • Key Tip: For a richer flavor, consider using brown sugar instead of regular sugar.
  • Keep the ingredients at room temperature before mixing for a smoother batter.

Variations

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 baking blend.
  • Spice It Up: Feel free to add a pinch of ginger or allspice to enhance the fall flavors.

FAQs

Q: Can I use fresh pumpkin instead of canned?

A: Yes, just be sure to cook and puree the fresh pumpkin beforehand for a similar texture.

Q: Should I refrigerate the cake?

A: Yes, since it contains custard, it’s best to keep it in the refrigerator to maintain freshness.

Q: How can I add more flavor?

  • Consider adding chocolate chips or nuts to the batter.
  • Drizzle with caramel sauce for added sweetness!

Dive into this sweet and spiced treat, and enjoy a delightful slice of fall encapsulated in every bite. The Pumpkin Custard Cake is not only appealing to the eyes, but it also delivers a whirlwind of flavors that elevate any occasion or simply a quiet evening at home. Happy baking!

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Pumpkin Custard Cake

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert merging the warm flavors of pumpkin and spices with a creamy custard base, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine the canned pumpkin, sugar, and melted butter. Mix until well combined.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the milk and vanilla extract until the mixture is smooth.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust with powdered sugar or serve with whipped cream and a sprinkle of cinnamon for extra flavor.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: pumpkin, custard, cake, dessert, fall, autumn, baking

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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