When I crack open a can of pumpkin purée, I want to make sure to use it all up instead of letting it get weird in the fridge. With the exception of the iconic pie, pumpkin recipes tend to call for just a small amount of the actual squash to achieve their texture and color, so there’s nearly always some leftover. And that, my internet friends, is how we’ve ended up with three pumpkin recipes in a row.

I mean, you can freeze leftover pumpkin purée, but wouldn’t you rather have a wedge of Flourless Pumpkin Almond Cake?!

This simple cake is a seasonal spin on a classic Flourless Almond Cake. It begins with blanched almond flour, brown sugar and pumpkin spice, then gets some richness from egg yolks, pumpkin purée, and melted butter. The cake gets its moist, springy texture because it’s lifted with whipped egg whites (and the tiniest spoonful of baking powder for extra stability).

It bakes up thick and rustic, with a crumb that is somehow both airy and pleasantly damp (a weird but accurate descriptor). I find it to be somewhere between cake and a pumpkin pie filling, just without the crust. It’s a perfect non-pie dessert for Thanksgiving (or any fall occasion), and has the added benefit of being gluten- and grain-free. I will always love a dessert that can feed more of my people, especially if it involves copious amounts of fresh whipped cream.

On a separate note, I’m feeling a little more consistent in my baking and blogging as we get toward the holidays, so expect to see more of me. I’ve been sharing my daily baking adventures (the highs and the lows) over on my Instagram stories. I’ve been loving the feedback and learning what y’all want to see from me. It’s all fall Maine content for this weekend, but I’ll be back in the kitchen next week. Come follow along, if you like.

Flourless Pumpkin Almond Cake
makes 1 8-inch round cake, about 8-10 servings

4 large egg whites, room temperature
3 large egg yolks, room temperature
1/3 cup pure pumpkin purée
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoons pure vanilla extract
1 1/2 cups blanched almond flour (measured by spoon & level)
1/2 cup light brown sugar, packed 
1 teaspoon pumpkin pie spice 
1/4 teaspoon baking powder
1/4 teaspoon Kosher or sea salt

For serving:
whipped cream

Preheat oven to 350F. Grease an 8-inch round pan. Line the bottom with parchment and grease again. Set aside.

Separate egg yolks from whites. Reserve 3 egg yolks for this recipe; set 1 egg yolk aside for a different use. Reserve all 4 whites in a very clean, dry bowl, for whipping.

Combine almond flour, light brown sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl. Use an electric mixer on low speed to mix the ingredients together—this will take all of 15 seconds. Add 3 egg yolks, pumpkin purée, melted butter, and vanilla, then mix until combined. The mixture will be very thick.

Wash and dry mixer attachments, along with a medium mixing bowl. I also like to wipe down the equipment with vinegar, just to ensure that everything is completely clean before I add the egg whites. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Transfer 4 egg whites to the very clean, dry medium mixing bowl. Use the very clean, dry electric mixer to whip them until stiff peaks form, about 2-3 minutes.

Stir 1/3 of the whipped egg whites into the almond mixture. Gently fold half the remaining egg whites into the mixture, followed by the other half.

Transfer batter to prepared pan. Scatter sliced almonds over the top. Bake for 28-30 minutes, or until firm in the center and not visibly damp.

Let cool in the pan for 30 minutes before running a thin, flexible knife around the edge of the cake. Invert cake onto a clean plate. Remove parchment. Revert onto a serving plate or cakestand. Let cool completely before slicing. Serve with whipped cream, if desired.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five. It tastes good on the first day, but the flavors deepen over time.