Flourless Pumpkin Torte

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If you’re anything like me, the first cool breeze of fall has you reaching for pumpkin purée and your coziest sweater. This Flourless Pumpkin Torte with Almond Flour is exactly what I crave when the leaves start to change — warm spices, nutty richness, and that unmistakable pumpkin flavor that feels like a hug in dessert form. It’s one of those recipes that looks elegant but couldn’t be easier to make, and it just so happens to be naturally gluten-free.

What Makes This Torte Special
This isn’t your average pumpkin pie or cake. Made with almond flour instead of wheat flour, the texture is tender and moist with a subtle nuttiness that pairs beautifully with pumpkin and spice. It’s naturally gluten-free, higher in protein and lower in carbs, but you’d never know it from the rich, satisfying flavor.

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Ingredients You’ll Need

• Pumpkin purée: The star of the show — use pure pumpkin, not pumpkin pie filling.
• Almond flour: Finely ground almonds create a delicate crumb and add a hint of sweetness.
• Eggs: Give the torte structure and a light, airy lift.
• Vanilla extract: For that warm, rounded flavor.
• A touch of salt: To balance the sweetness.

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FOLD IN THOSE EGG WHITES GENTLY FOR THE BEST LIFT IN YOUR CAKE

Storage Tips
The torte keeps beautifully for up to three days at room temperature or up to five in the fridge. It’s even better the next day as the flavors deepen — the perfect make-ahead dessert for gatherings.

A SPRINGFORM PAN ENSURES FOR EASY RELEASE

Why You’ll Love It

• Naturally gluten-free and grain-free
• Simple ingredients, no fancy techniques
• Perfectly spiced and not overly sweet
• Freezes well for holiday prep

This flourless pumpkin torte proves you don’t need flour to make something spectacular. With its soft, custard-like texture and nutty aroma, it’s a celebration of fall in every bite.

THIS TORTE IS SO MOIST □

Serving Ideas
This torte is delicious as-is, but a dollop of cinnamon whipped cream or a drizzle of maple bourbon glaze takes it to the next level. For a more sophisticated touch, serve with a spoonful of mascarpone and sprinkle with toasted almonds or candied pecans.

amzn.to/42Adt7U​Flourless Pumpkin Torte  (Gluten Free)

• 1/2 cup (1 stick) unsalted butter
• 6 ounces white chocolate, chopped (or butterscotch chips)
• 4 large eggs, divided
• 1/2 teaspoon sea salt
• 1/4 cup cane sugar
• 1/2 cup pumpkin puree
• 1 teaspoon pure vanilla extract or vanilla paste (my favorite)
• 1 teaspoon ground cinnamon
• 1 1/2 cups blanched superfine almond flour
• Confectioner’s sugar and whipped cream, if desired.

Instructions

1. Preheat the oven to 350 degrees F. Butter the inside of a 9 inch springform pan.

 

1. Melt the butter and chocolate or butterscotch chips for a minute in the microwave (in 30 second increments) or in the top of a double boiler and mix until smooth. Cool slightly until just warm to the touch. 

 

1. Separate egg white from yolks and place the egg whites in a medium bowl with the salt. Place the yolks in a separate medium bowl with the sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. 

 

1. Beat the egg yolks and sugar on medium speed until light, pale and fluffy, about 1 1/2 minutes. Add the white chocolate or butterscotch mixture, pumpkin puree, vanilla and cinnamon to the bowl and mix again until smooth and combined. 

 

1. Add the almond flour to the bowl and using a rubber spatula, fold the flour into the batter until only a few streaks remain. Add the egg whites and fold until light and fully combined. 

 

1. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, lightly golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

 

1. Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioner’s sugar. Serve with whipped cream if desired.

 

1. Store any remaining cake in the refrigerator. Allow to sit at room temperature for 10 minutes before serving.