Does pumpkin custard need to be refrigerated?

Yes! Always refrigerate pumpkin custard cake. It helps the layers set and keeps the texture safe and delicious.

How long will pumpkin cake last?

Stored in the fridge, it’ll stay good for up to a week. It's best enjoyed within 3–4 days while the layers are at their peak.

This can happen if the batter was underbaked or ingredients were too cold. Next time, let it chill longer and double-check your oven temp.

Place it in an airtight container in the fridge. Avoid stacking slices to protect the delicate top layer.

A cozy, custard-like pumpkin dessert with three magical layers: a dense base, creamy center, and soft sponge top — all from one easy batter.

Scale

1/2 cup butter

2 cups whole milk

4 eggs (yolks separated from whites)

Pinch of cream of tartar

1 1/2 cups confectioner’s sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1 cup pumpkin puree (not pumpkin pie filling)

1 cup all-purpose flour

Cook Mode Prevent your screen from going dark

1. Preheat oven to 325°F. Line an 8×8 or 9×9 inch square baking dish with parchment paper.

2. Warm the milk until lukewarm; set aside.

3. Beat egg whites with cream of tartar until stiff peaks form.

4. Melt butter and cool at room temperature.

5. Beat egg yolks with sugar until pale and frothy. Add vanilla, cinnamon, pumpkin pie spice, and butter.

6. Mix in flour.

7. Add pumpkin puree and 1/4 cup of the milk to the mixture.

8. Slowly add remaining milk while mixing on low speed.

9. Gently fold in egg whites with a spatula; small lumps are okay.

10. Pour batter into pan; bake for 60–65 minutes.

11. Cool completely, ideally refrigerate to set layers.

12. Cut into squares and serve.

Use canned pumpkin puree, not pie filling.

Batter should be runny; that’s how layers form.

Don’t overmix or bake at high temp to avoid losing layer definition.

Ensure all ingredients are at room temperature.

Best when chilled before serving.