Pistachio Pumpkin Cake
This Pistachio Pumpkin Cake offers a different take on a familiar ingredient. Instead of leaning into the deeper, spiced flavors often associated with pumpkin, this version feels lighter and more balanced, with a subtle sweetness and a gentle nuttiness throughout.
Pumpkin brings moisture and a tender texture, creating a soft crumb that holds together beautifully without feeling dense. Finely ground pistachios add a delicate richness and a slightly earthy note that pairs naturally with the pumpkin, giving the cake a more nuanced flavor.
The sweetness is mild and clean, allowing the ingredients to come through rather than compete. A touch of vanilla rounds things out, while the pistachios add just enough texture to keep each bite interesting.
This cake works well as a simple everyday bake—something to enjoy with coffee or tea, or as a lightly sweet snack. It can be served as is, or dressed up with a spoonful of yogurt or a light drizzle of honey for a little extra finish.
It’s a reminder that pumpkin doesn’t have to feel heavy or seasonal—it can be soft, fresh, and easy to return to any time of year.
Pistachio Pumpkin Cake
Ingredients
- dry ingredients
- 1 cup almond flour
- ½ cup ground pistachios
- 2 tbsp arrowroot or tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- wet ingredients
- 1 cup pumpkin purée
- 3 eggs
- ½ cup honey
- 2 tbsp avocado oil or melted butter
- 1 tsp vanilla
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tbsp lemon juice
- 1 tbsp orange juice
- lemon yogurt topping
- ½ cup Greek yogurt
- 1 tbsp honey
- 1 tsp lemon juice
Instructions
- Preheat the oven to 325°F. Line a 9 x 5 inch loaf pan with parchment paper.
- In medium bowl combine the almond flour, ground pistachios, arrowroot/tapioca starch, baking soda, salt, and cardamom.
- In a large bowl, whisk together the pumpkin purée, eggs, honey, avocado oil, vanilla, lemon and orange zests, and lemon and orange juices until smooth.
- Fold the dry ingredients gently into the pumpkin mixture until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then remove and let cool completely on a rack.
- Make the lemon yogurt topping in a small bowl by stirring together the Greek yogurt, honey, and lemon juice until smooth.
- Serve slices of the cake with a spoonful of the yogurt topping and a sprinkle of chopped pistachios. Add fresh berries if you like.
Notes
- If the top begins browning too quickly, loosely tent with foil for the final 10–15 minutes.
- Let the cake cool in the pan for 15–20 minutes before removing. Flourless cakes slice best once completely cooled.