This Flourless Pumpkin Spice Cake is the ultimate gluten free pumpkin dessert ~ it's like a cross between a pumpkin cake and a pumpkin pie ~ denser than cake, lighter than pie, it's the goldilocks of pumpkin desserts. Did I mention this luxurious treat is fat free as well?
10 inch tart pan
1cupor 220 grams granulated sugar
12ouncesor 340 grams canned pumpkin puree
1/4tspfreshly grated nutmeg
3cupsor 344 grams almond meal or almond flour
confectioner's sugar for dusting
Preheat oven to 350F Lightly butter the bottom and sides of a 10 inch tart pan with removable bottom, or a springform pan.
Whisk or beat together the eggs and sugar, then beat in the pumpkin, baking powder, and spices. I do this in my food processor, but you don't have to. Just make sure the eggs and sugar are well combined.
Fold in the almond flour. Turn the batter into your pan, and smooth it out with an offset spatula so that the surface is completely flat and even.
Place your pan on a baking sheet and bake for about 45 minutes, or just until a toothpick inserted in the center comes out clean (it will be moist, but no wet batter clinging to it.) Don't over bake this cake.
Let cool on a rack and then remove from the pan. Dust with confectioner's sugar, or decorate with a lace pattern (see post for specific directions.)
I recommend almond flour for this cake. You can also use almond meal, which is a little coarser, but the texture of the cake will be rougher. You can also make your own almond flour by grinding raw or blanched almonds in a high speed blender or food processor, but that will also yield a rougher texture. Not necessarily a bad thing, but be aware.*See the post for details on how to make your own almond flour, and how to decorate this cake with a powdered sugar lace pattern.