Q1: What is the texture of a flourless pumpkin cake like?

It's a truly unique and delicious experience! The texture is incredibly dense, smooth, and creamy, very similar to a crustless pumpkin pie or a firm, baked cheesecake . It is not light and airy like a traditional, flour-based cake.

Q2: Can I use regular yogurt instead of Greek yogurt?

For the best, thickest, and most cheesecake-like texture, a thick, strained Greek yogurt is highly recommended. Regular, unstrained yogurt has a much higher water content, which can result in a final cake that is a bit softer and less dense.

Q3: How do I know when a flourless, custard-style cake is done baking?

The two best indicators are that the center of the cake should be set (it should not jiggle when you gently shake the pan), and a toothpick inserted into the very center of the cake should come out clean , with no wet batter attached to it.

Q4: Why does my flourless cake need to be chilled?

Just like a classic cheesecake, this flourless cake gets its final, firm, and perfectly sliceable structure as it chills . The proteins and starches in the cake will continue to set and firm up in the cold, which is the secret to that perfect, dense, and creamy texture.

Q5: Is this recipe keto-friendly?

As written with maple syrup or honey, this recipe is not strictly keto-friendly. However, you can easily make a keto version by substituting the maple syrup or honey with your favorite keto-friendly liquid sweetener , like a monk fruit or erythritol-based syrup.

Pumpkin Pie Cheesecake (Gluten-Free & High-Protein!)

A simple and healthy recipe for a flourless pumpkin yogurt cake. This moist and tender cake is naturally gluten-free, using cornstarch as a binder instead of traditional flour. The batter is a quick, one-bowl mixture of pumpkin puree, Greek yogurt, eggs, and a liquid sweetener like maple syrup, all seasoned with classic pumpkin pie spice. The cake is baked until set and must be chilled completely to achieve the best firmness and texture before slicing.

Author: Evelyn

Ingredients

1 cup plain Greek yogurt
1 cup pumpkin purée
3 large eggs
½ cup maple syrup or honey
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp baking powder
½ tsp baking soda
2 Tbsp cornstarch or arrowroot starch
Pinch of salt
Optional Add-ins:
¼ cup chopped pecans or walnuts
¼ cup dark chocolate chips
Powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan or a loaf pan with parchment paper and lightly grease it.
In a large bowl, whisk together the Greek yogurt, pumpkin purée, eggs, maple syrup, and vanilla until the mixture is smooth.
Add the pumpkin pie spice, baking powder, baking soda, cornstarch, and salt to the bowl. Mix until everything is fully combined. The batter will be creamy and pourable.
If using, fold in the optional nuts or chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, until the center of the cake is set and a toothpick inserted into it comes out clean.
Let the cake cool completely in the pan on a wire rack.
Once completely cool, chill the cake in the refrigerator for at least 1–2 hours before slicing and serving. This step is important for the cake to firm up.

Notes

This cake is flourless, so allowing it to cool completely and then chilling it in the refrigerator is a crucial step for the texture to set properly, making it easier to slice.
This is a very simple ‘one-bowl’ cake recipe, making for easy preparation and cleanup.
The recipe is naturally gluten-free and can be made with your preferred liquid sweetener.

Find it online: https://cookupjoy.com/pumpkin-pie-cheesecake/