I’ve never liked pumpkin pie. There, I said it. The texture is weird, the crust gets soggy, and canned pumpkin is just too strong.
But THIS pumpkin dessert? This is what pumpkin pie wishes it could be: creamy, spiced pumpkin custard topped with a buttery, crumbly cake layer that bakes into pure magic. It’s easier than pie (no crust drama), tastes better than pie, and lets you use up all that fresh pumpkin you’d otherwise waste after Halloween.
My husband is a die-hard Costco pumpkin pie fan, but he loves this dessert too.
From Jack-o’-Lantern to Dessert Hero
I’ve never liked seeing perfectly good pumpkins rot on porches after Halloween. My kids wanted carved pumpkins, but I kept them cool after they were carved, so they wouldn’t rot before Halloween. Then, the day after Halloween, I cooked and pureed them.
Most of the puree went into the freezer, but a friend gave me this recipe to use some up—and it changed everything. Fresh pumpkin tastes so much better than canned—sweeter, brighter, and lighter.
I still buy pumpkins on sale at Halloween to decorate for fall, but I don’t carve them. They’ll keep longer that way until I’m ready to cook them. I use the puree in this dessert, muffins, pancakes, and even a special treat for the dog.
Pro tip: don’t waste those pumpkin seeds! Toss them with your favorite Spice Cure blend and toast them for a crunchy, healthy snack.
Why This Pumpkin Dessert Works
- Fresh Pumpkin > Canned – Fresh pumpkin puree has brighter flavor and better texture than canned. Plus, you’re using food that would otherwise rot—sustainability win.
- No Crust Stress – The cake mix creates a self-forming crumble topping. No rolling, no crimping, no soggy bottom.
- Make-Ahead Friendly – Bake this the day before Thanksgiving. One less thing to worry about on Turkey Day.
- Crowd-Pleaser – Pumpkin pie people love it. Pumpkin pie haters love it. Everyone’s happy.
Quick How-To Make Pumpkin Dessert
This dessert comes together faster than pie and requires zero fancy techniques. Here are the simple steps:
- Cut butter into cake mix; set aside.
- Mix eggs, pumpkin, sugar, spices, and coconut milk.
- Pour into greased 9×13 pan.
- Sprinkle cake mixture on top.
- Bake 40 to 45 minutes until set.
- Top with whipped coconut cream.
Total time: 10 minutes prep + 45 minutes baking
Frequently Asked Questions
Can I use canned pumpkin?
Sure. I just think fresh is noticeably better. Use plain 100 % pumpkin, not pie filling.
What kind of pumpkin should I use?
Sugar pie pumpkins are great. Carving pumpkins work but are waterier. Drain or strain the puree if needed.
How do I make fresh pumpkin puree?
Halve pumpkin, scoop seeds, roast cut-side down at 350°F for 45 to 60 min until soft. Scoop flesh and puree until smooth.
Can I make this dairy-free?
Yes! Use ghee, coconut oil, or vegan butter instead of butter. It already uses coconut milk.
Can I make this in advance?
Absolutely. Bake up to 2 days ahead, cover, and refrigerate. Serve chilled or room temp.
Why is mine too jiggly/liquidy?
Fresh pumpkin varies in moisture. Next time strain the puree or bake 5 to 10 min longer.
Get in the Kitchen!
Make this the day before Thanksgiving and cross one thing off your list. It disappears faster than pie ever could.
Check out my complete AIRD Thanksgiving Menu for more real-food holiday recipes.
Pumpkin Dessert
Ingredients
- 1 box (15-16 ounces) gluten-free yellow cake mix , (See Note)
- 1/2 cup ghee, coconut oil, or vegan butter
- 6 large eggs
- 29 ounces pumpkin puree, (about 3 1/2 cups)
- 1 1/2 cups coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 cups full-fat coconut milk, shaken well (you’ll need 2 cans)
Instructions
- In a bowl, cut the ghee or other fat into the cake mix with a pastry blender or fork; set aside.
- In a large mixing bowl, beat the eggs. Add the pumpkin puree, coconut sugar, cinnamon, salt, nutmeg, cloves and coconut milk.
- Pour into greased 9-x13-inch pan.
- Sprinkle the cake and butter mixture over the top.
- Bake at 350 degrees for 40 to 45 minutes until the center is set and a knife comes out clean.
- Top with whipped coconut cream.