Sometimes I’m not feeling a pumpkin pie situation for thanksgiving. And that’s okay. But I’m always feeling the need for something pumpkin at the end of the feast… which is where this pumpkin chiffon cake comes into play.

It’s the perfect light and airy cake, that doesn’t make you feel too full. And, when topped with a quick and easy vanilla glaze? Even better.

Ingredients:

2 cups cake flour

1 /2 cups granulated sugar

1 Tbsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

7 eggs, separated

1 cup pumpkin purée, homemade or store bought

1/2 cup avocado oil

1/2 tsp cream of tartar

1/2 cup water

avocado oil spray

2/3 cups powdered sugar

1/2 tsp vanilla paste

1 Tbsp milk (plus more if needed)

Directions:

Preheat oven to 325.

In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, cloves, and nutmeg.

In a medium bowl whisk together egg yolks, pumpkin purée, oil, and water. Pour into dry ingredients and whisk to combine.

Use an electric mixer to whip egg whites and tartar to stiff peaks.

Carefully fold egg whites into pumpkin batter until fully combined.

Spray the inside of a 10 inch tube pan with avocado oil.

Spoon batter inside.

Bake for 45 minutes, starting to test for doneness with a toothpick at 35 minutes. Remove when toothpick comes out clean.

Invert pan, and release cake to platter. Cool for 30 minutes.

In a bowl, whisk together powdered sugar, vanilla, and milk. Adding more milk if needed to form a glaze consistency.

Pour glaze over cake. Let sit before serving, so glaze can firm up.