Step-by-Step Instructions for Pumpkin Magic Custard Cake

• Preheat your oven to 325°F (160°C) and line an 8x8 or 9x9 inch square baking dish with parchment paper.
• Warm the 2 cups of whole milk until lukewarm, being careful not to boil.
• Beat the 4 egg whites with a pinch of cream of tartar until stiff peaks form, about 3-5 minutes.
• Melt ½ cup of butter over low heat and allow to cool to room temperature.
• In a large mixing bowl, beat the 4 egg yolks with 1 ½ cups of confectioner’s sugar until pale and frothy.
• Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and the cooled butter. Mix well.
• Gradually mix in 1 cup of all-purpose flour until smooth without lumps.
• In a separate bowl, mix 1 cup of pumpkin puree with ¼ cup of the lukewarm milk, then stir into the egg yolk batter.
• With the mixer on low, gradually add the remaining lukewarm milk, mixing until combined.
• Fold in the beaten egg whites gently, maintaining some airiness.
• Pour the batter into the prepared baking dish and bake for 60-65 minutes, until the top is golden.
• Cool completely in the dish, then cut into squares and serve warm or chilled.