Pumpkin Dessert
Creamy spiced pumpkin custard meets buttery crumble topping in this easy pumpkin dessert that's better than pumpkin pie. No crust stress, no soggy bottoms, just pure comfort-food magic that uses fresh pumpkin and pleases everyone at the table. Make it ahead and watch it disappear before the pie even gets touched.
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Servings: 12
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.
Notes
Gluten-free cake mixes are generally 15 or 16 ounces to make an 8-x8-inch cake rather than a 9-x13-inch one. I prefer Whole Foods 365 brand for cake mix. Other brands will work, but may have unhealthy ingredients. Always read the label.