The Rustic Italian Pumpkin Cake is a soft, flavorful dessert that brings a taste of Italian tradition to your kitchen. This cake hails from the peasant roots of northern Italy, where classic amaretti cookies are popular in regions like Piedmont and Liguria, and pumpkin is grown widely, especially in areas like Mantua.
Perfect for fall, this pumpkin cake is ideal for the season when pumpkins are plentiful and ripe. To ensure the cake turns out well, it’s best to use a pumpkin with sweet, dense flesh that isn’t too watery.
Pumpkin has a delicate, slightly sweet flavor and is low in fiber, making it an incredibly versatile ingredient. It’s particularly great for desserts, as it adds natural sweetness and moisture without being too heavy.
This Rustic Italian Pumpkin Cake is light, fragrant, and surprisingly nutritious. With no butter in the batter, it’s fluffy and satisfying yet easy to make. All you need is a mixer! Uniquely, the pumpkin goes into the batter raw, saving you time—you simply blend the raw pumpkin with almonds, which, along with the amaretti, give the cake an irresistible flavor.
Whether you enjoy this cake for breakfast or as an afternoon snack with tea, it’s a delight. And for an extra-special dessert, serve it with a drizzle of melted dark chocolate or a scoop of gelato for a truly indulgent finish.
If you're a pumpkin lover, give this cake a try—you’ll be delighted!
Ingredients
Doses for 20 cm (8 inch) non-stick springform pan with removable bottom
Prep Time: 20 Min | Cook Time: 45 Min | Servings: 8
- 300 g (~10) pumpkin flesh, raw
- 50 g (⅓ cup) almonds, raw
- 60 g (2 oz) amaretti cookies. You can make them at home with my amaretti cookie recipe or buy Amaretti Cookies by Matilde Vicenzi.
- 3 eggs
- 250 g (~2 cups) "00" flour
- 16 g (1 tablespoon) baking powder
- 80 g (⅓ cup) sunflower oil
- 160 g (~¾ cup) granulated sugar
For Decoration
- 6 almonds
- 6 amaretti cookies
- powdered sugar for sprinkling
Kitchen Tools and Equipment
- Food Processor – I used a food processor to blend the amaretti cookies, pumpkin, and almonds until smooth and well-pureed, giving the cake its unique texture.
- Mixing Bowl – A large bowl to combine and mix the ingredients, allowing space to incorporate everything well without spills.
- Hand Whisk – A whisk is handy for lightly whipping the eggs and sugar together, giving the batter some air and lightness.
- Cake Pan – A non-stick springform pan with removable bottom to bake the cake.
Instructions
Step 1) - To start making the Rustic Italian Pumpkin Cake, place the amaretti cookies in a blender. Blend them on high speed until they turn into a fine powder. Once blended, transfer the powdered amaretti into a dish and set them aside for later use.
Step 2) - Prepare the pumpkin by removing its skin and seeds. Cut the pumpkin flesh into small pieces. Now, add the diced raw pumpkin and the raw almonds to the blender. Blend everything at full speed until the pumpkin and almonds are fully pureed and smooth. Make sure there are no large chunks left.
Step 3) - In a large mixing bowl, crack the eggs and add the sugar. Using a hand whisk, lightly whip the eggs and sugar together until they are well combined and slightly frothy. This will help create a light, fluffy texture in the cake.
Add the flour and baking powder to the egg and sugar mixture. Mix thoroughly with the whisk or a spatula until you have a smooth batter and there are no lumps.
Step 4) - Add the powdered amaretti, the pumpkin and almond puree, and the sunflower oil to the mixture. Using a spatula, fold everything together until all ingredients are evenly distributed, and the batter becomes smooth. Be sure to scrape the sides and bottom of the bowl to incorporate everything well.
The Baking
Step 5) - Line your cake pan with a sheet of greaseproof paper to prevent sticking. Pour the batter into the prepared pan and use the spatula to smooth the surface so that it’s level and even.
Step 6) - Place the cake in a preheated oven at 180°C (350°F) and bake for about 45 minutes. To check if the cake is fully baked, insert a toothpick into the center; if it comes out clean, the cake is done. Pay particular attention to the center, as this part can take a bit longer to cook.
Step 7) - When the cake is done, take it out of the oven and allow it to cool directly in the pan. This helps the cake set and makes it easier to remove later.
Just before serving, dust the top of the cake with powdered sugar and decorate it with whole almonds and amaretti cookies for a rustic look. Enjoy your delicious homemade pumpkin cake!
YOU MUST ALSO TRY:
- Pumpkin Bundt Cake with Amaretti Cookies and Chocolate Chips
- Pumpkin Semifreddo with Dark Chocolate and Whiskey Cream Liqueur
- Amaretti Cake | Torta agli Amaretti
- Pumpkin Gelato Recipe
Storage
To store the Rustic Italian Pumpkin Cake, first, let it cool completely at room temperature. Once cooled, you can keep the cake in an airtight container to maintain its freshness.
Store it at room temperature for up to 2-3 days, ensuring it’s in a cool, dry place away from direct sunlight or heat.
For longer storage, you can refrigerate the cake. Wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. This will help prevent it from drying out. It can be stored in the fridge for up to 5 days.
If you’d like to freeze the cake, slice it into individual portions first. Wrap each slice in plastic wrap and then in aluminum foil to protect it from freezer burn. Place the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to 1 month. To enjoy, let the slices thaw at room temperature or warm them slightly in the microwave.
Before serving, you can reheat the cake slightly to bring back its softness, and sprinkle it with a bit of powdered sugar for a fresh finish.
Recipe Card
Rustic Italian Pumpkin Cake Recipe
Ingredients
- 300 g pumpkin flesh, raw - ~10 oz
- 50 g almonds, raw - ⅓ cup
- 60 g amaretti cookies - 2 oz
- 3 eggs
- 250 g flour - ~2 cups
- 16 g baking powder - 1 tablespoon
- 80 g sunflower oil - ⅓ cup
- 160 g granulated sugar - ~¾ cup
For Decoration
- 6 almonds
- 6 amaretti cookies
- powdered sugar - for sprinkling
Instructions
- To start making the Rustic Italian Pumpkin Cake, place the amaretti cookies in a blender. Blend them on high speed until they turn into a fine powder. Once blended, transfer the powdered amaretti into a dish and set them aside for later use.
- Prepare the pumpkin by removing its skin and seeds. Cut the pumpkin flesh into small pieces. Now, add the diced raw pumpkin and the raw almonds to the blender. Blend everything at full speed until the pumpkin and almonds are fully pureed and smooth. Make sure there are no large chunks left.
- In a large mixing bowl, crack the eggs and add the sugar. Using a hand whisk, lightly whip the eggs and sugar together until they are well combined and slightly frothy. This will help create a light, fluffy texture in the cake.
- Add the flour and baking powder to the egg and sugar mixture. Mix thoroughly with the whisk or a spatula until you have a smooth batter and there are no lumps.
- Add the powdered amaretti, the pumpkin and almond puree, and the sunflower oil to the mixture. Using a spatula, fold everything together until all ingredients are evenly distributed, and the batter becomes smooth. Be sure to scrape the sides and bottom of the bowl to incorporate everything well.
- Line your cake pan with a sheet of greaseproof paper to prevent sticking. Pour the batter into the prepared pan and use the spatula to smooth the surface so that it’s level and even.
- Place the cake in a preheated oven at 180°C (350°F) and bake for about 45 minutes. To check if the cake is fully baked, insert a toothpick into the center; if it comes out clean, the cake is done. Pay particular attention to the center, as this part can take a bit longer to cook.
- When the cake is done, take it out of the oven and allow it to cool directly in the pan. This helps the cake set and makes it easier to remove later.
- Just before serving, dust the top of the cake with powdered sugar and decorate it with whole almonds and amaretti cookies for a rustic look. Enjoy your delicious homemade pumpkin cake!
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