Pumpkin Pie Magic Cake Recipe

Name: Pumpkin Pie Magic Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, room temperature, separated; 1 teaspoon cream of tartar; 3/4 cup brown sugar, firmly packed; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup pumpkin puree; 3/4 cup melted butter; 3/4 cup plain all-purpose flour; 2 cups evaporated milk, unsweetened; powdered sugar, for topping

Servings: persons

4 eggs, room temperature, separated
1 teaspoon cream of tartar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3/4 cup melted butter
3/4 cup plain all-purpose flour
2 cups evaporated milk, unsweetened
powdered sugar, for topping

1
Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
2
Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
3
Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
4
Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
5
Add the melted butter and whisk for 1 minute.
6
Add flour and mix on slow to incorporate.
7
Then add the evaporated milk in slowly to the mixture mixing.
8
Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
9
Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, room temperature, separated, 1 teaspoon cream of tartar, 3/4 cup brown sugar, firmly packed, 1 teaspoon vanilla extract, and more.

Yes, Pumpkin Pie Magic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Magic Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions