# Components:
→ Pumpkin Layer
01 - 1 cup pumpkin purée
02 - 3 large eggs, room temperature
03 - 3/4 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1 teaspoon vanilla extract
06 - 1/2 cup whole milk
07 - 1/2 cup heavy cream
08 - 1 cup all-purpose flour
09 - 1/2 teaspoon salt
10 - 2 teaspoons pumpkin pie spice
→ Custard Magic Layer
11 - 1 1/2 cups whole milk, lukewarm
12 - 3/4 cup heavy cream, lukewarm
→ For Serving (Optional)
13 - Whipped cream
14 - Ground cinnamon or nutmeg
# Method:
01 - Preheat oven to 325°F. Grease and line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, melted butter, and vanilla extract until smooth.
03 - Stir in 1/2 cup whole milk and 1/2 cup heavy cream until the mixture is well combined.
04 - Sift in all-purpose flour, salt, and pumpkin pie spice. Mix gently until just incorporated.
05 - Gradually whisk in lukewarm whole milk and heavy cream for the custard layer. Batter will be thin.
06 - Pour batter into prepared pan. Tap lightly on the counter to release air bubbles.
07 - Bake for 50 to 55 minutes or until the center is just set and the top turns golden brown. The cake will wobble slightly but set as it cools.
08 - Allow cake to cool completely in the pan, then refrigerate for at least 2 hours before slicing.
09 - Cut into squares and serve chilled, topped with whipped cream and a sprinkle of ground cinnamon or nutmeg as desired.
