Description
A rich and creamy Pumpkin Custard Cake that is perfect for fall, easy to make, and sure to impress.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- Pinch of cloves
- 1 cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine pumpkin puree and granulated sugar, stirring until well combined.
- Add in eggs and heavy cream, whisking until smooth and creamy.
- Incorporate spices (cinnamon, nutmeg, ginger, and cloves) into the mix, stirring well.
- Sift in flour and salt, gently folding into the mixture without overmixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until set and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with whipped cream or a drizzle of chai-spiced glaze for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin cake, fall desserts, custard cake, Thanksgiving dessert