Description
This plant-based version of the fall classic layers creamy pumpkin filling with a buttery (but dairy-free) cake topping. It’s simple, cozy, and perfect for holiday gatherings — all without eggs, milk, or butter. You won’t believe it’s vegan!
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (13.5 oz) full-fat coconut milk (or any plant milk, like almond or oat)
½ cup brown sugar (or coconut sugar for less processed option)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 box vegan yellow or spice cake mix (ensure dairy- and egg-free)
½ cup melted vegan butter (or refined coconut oil)
Optional: ½ cup chopped pecans or walnuts for topping
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of vegan butter or oil.
Pumpkin Base: In a bowl, whisk together pumpkin purée, coconut milk, sugar, pumpkin pie spice, and vanilla until smooth. Pour into the prepared dish.
Add Cake Mix: Sprinkle the dry vegan cake mix evenly over the pumpkin mixture. Do not stir.
Add Butter & Toppings: Drizzle melted vegan butter evenly over the top. Sprinkle with nuts if desired.
Bake: Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is set.
Cool & Serve: Cool slightly before serving. Serve warm or chilled with vegan whipped cream or a drizzle of maple syrup.
Notes
- Make it gluten-free: Use a gluten-free vegan cake mix.
- Oil-free option: Replace melted butter with ½ cup applesauce for a lighter, oil-free version.
- Flavor twist: Add 1 tablespoon espresso powder for a pumpkin spice latte version.
- Storage: Refrigerate leftovers for up to 4 days; best served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall