After a heavy meal, the last thing I want is a stodgy dessert. In our I AIN’T NO TURKEY class, we crown the meal with a light-as-air pumpkin soufflé with a dollop of naughty cognac cream. It’s pretty fabulous.Here’s a riff on the same idea, but made into a cake (not as temperamental as a soufflé, and it travels well. The best part: this recipe is Gluten-Free! But sneakily so, of course. The cake is made with nut flour, beaten egg yolk and egg white, so it’s airy and delicious. An addition of pumpkin purée and cinnamon, nutmeg and cardamom make it holiday-y. Enjoy!