Pumpkin Pistachio Cake

If my picky eaters fell in love with this fall cake, it’s a great success for the baker “me”. This cake is moist with fall flavors. It can be served as it is or with your favorite fruits.


I have used homemade pure pumpkin puree but you can use a canned pure one.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author LDS's Mom

Ingredients

  • 1 cup granulated sugar
  • 1 cup ground raw pistachios (shelled) plus extra for garnish
  • 1 cup milk (whole or skim)
  • 1 cup pure pumpkin puree
  • 1/3 cup vegetable or canola oil
  • 2 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • 3 eggs
  • 2 tbsp pumpkin syrup

Instructions

  1. Preheat oven to 350 °F.
  2.  In a bowl, whisk the eggs and sugar until light and fluffy.
  3. Add in pumpkin puree, vanilla and pumpkin pie spice, whisk to combine.
  4. Drizzle oil little by little into the batter while continuously whisking.
  5. Add in milk and pistachios. Mix well.
  6. Sift in together flour, baking powder and baking soda.
  7. Mix to combine but don't over mix it. The batter should be thick.
  8. Pour the batter in a nonstick 9 inch x 5 inch loaf pan.
  9. Bake for 1 hour or until fully cooked through.
  10. Using kitchen brush, brush cake with syrup on top, and sprinkle with ground pistachios.
  11.  Let cool for a bit and serve.

Note:
For pumpkin spice syrup, check out my homemade recipe here: https://www.myexcellentdegustations.com/pumpkin-spice-syrup/
The syrup does not have to be Pumpkin spice, you can use any syrup you like.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Translate »