The Pumpkin Pie Dump Cake Everyone’s Craving This Fall (Vegan, Gluten-Free & Sugar-Free)
The air’s sharp again — cold, clean, and full of that fall energy. Time to fire up the oven. This clean eating pumpkin pie dump cake gives you all the flavor of pumpkin pie with none of the work. One bowl, no crust, no drama — just a creamy pumpkin base, a golden crumble, and…
The air’s sharp again — cold, clean, and full of that fall energy. Time to fire up the oven. This clean eating pumpkin pie dump cake gives you all the flavor of pumpkin pie with none of the work.
One bowl, no crust, no drama — just a creamy pumpkin base, a golden crumble, and that deep, spiced warmth that smells like sweater weather. A vegan gluten-free pumpkin dessert that actually feels good to eat — indulgent without the crash.
Why This One Wins
Stupid easy. One bowl. Fifteen minutes. No mixer, no crust, no drama. Perfect for a last-minute Thanksgiving dessert idea or a lazy Sunday bake that still feels festive.
Texture flex. Soft pumpkin custard under a buttery, golden crumble — pie and crisp in one bite. Cozy, clean, and stupidly satisfying.
Built for everyone. Vegan, gluten-free, and refined-sugar-free. Dessert that plays nice with your body but still tastes like you broke all the rules.
Flexible by design. This isn’t a strict recipe — it’s a blueprint for healthy fall baking. Change your mix, tweak your spices, or play with different sweeteners. It’ll still work, still taste like home.
The Secret Moves
Pumpkin layer: Go pure — 100% pumpkin purée, not the pre-sweetened kind. Mix it with full-fat coconut milk for that thick, pie-level creaminess. Skip the skim, skip the guilt.
Season it like you mean it: cinnamon, nutmeg, cloves, a little salt. Sweeten with xylitol, monk fruit, or coconut sugar — whatever fits your clean eating groove. The goal: a rich base that bakes like classic pumpkin pie filling, minus the mess.
Topping: This is where you win or lose. Don’t just sprinkle dry mix and pray. Blend your gluten-free cake mix with melted coconut oil until it looks like coarse sand — that’s your crumble. It bakes golden, crisp, and even.
No dry spots, no sad patches.
The mix that nails it? Simple Mills Almond Flour Vanilla Cake Mix. It’s gluten-free, uses almond flour for texture, and coconut sugar for sweetness — giving you that sugar-free pumpkin cake vibe without losing flavor.
Want zero sugar? Grab a no-sugar-added mix and let your base sweetener shine.
And yeah — xylitol’s great for humans, lethal for dogs. FDA info here. Keep it sealed, keep it safe.
How To Serve It
Serve it warm, straight from the oven. Let it rest fifteen minutes so the pumpkin layer sets like velvet. Then finish it however fall feels to you:
- A scoop of vegan vanilla ice cream for melt and contrast
- A dollop of cold coconut cream or yogurt for balance
- Extra cinnamon or pumpkin spice for aroma
- A drizzle of maple or sugar-free caramel when you want a little drama
- It’s comfort disguised as wellness — a vegan gluten-free pumpkin dessert that earns its spot on the table.
Pro Tips From the Trenches
- Don’t skip the fat. Low-fat coconut milk turns it watery. Go full-fat or go home.
- Watch the bake. When the edges bubble and the top turns golden, you’re done. It sets as it cools.
- Want crunch? Mix in crushed pecans or almond flour to the crumble. Adds texture and a nutty edge.
- Make it ahead. Reheats perfectly — ten minutes at 350°F and it’s good as new.
- Hosting hack: bake in a disposable pan and skip the dishes.
Why It Hits Harder in Fall
Fall isn’t just weather — it’s a feeling. Warmth, belonging, slowing down enough to savor what you’ve earned. This dump cake catches all of it: rich, spiced, creamy, and clean. A dessert that fits your rhythm and your rules.
When the air gets sharp and the leaves start to fall, make this clean eating pumpkin pie dump cake your ritual.
It’s the easy, healthy fall baking recipe that proves you can eat like you care and still eat like you mean it — the kind of dessert that doesn’t just taste like fall, it feels like it.
Clean Eating Pumpkin Pie Dump Cake
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl (for our game-changing crumble topping!)
- Whisk
Ingredients
For the Dreamy Pumpkin Pie Base:
- 1 15 oz can 100% pure pumpkin purée (make sure it’s not the pre-sweetened pie filling!)
- ½ cup canned full-fat coconut milk this is non-negotiable for that luscious, creamy texture!
- ½ cup xylitol or an equal amount of erythritol/monk fruit blend see my notes on sweeteners!
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract the good stuff, if you have it!
- 1 tablespoon pumpkin pie spice be generous!
- ¼ teaspoon sea salt this makes all the other flavors pop!
For the Golden Crumble Topping:
- 1 box approx. 12-15 oz gluten-free vanilla or yellow cake mix (see my notes on which one to choose!)
- ½ cup melted coconut oil I use refined for a neutral taste
- ½ cup chopped pecans or walnuts (toasting them first is a total game-changer!)
Instructions
- Get Cozy & Preheat: First things first, let’s get that oven preheating to 350°F (175°C). Give your 9×13 inch baking dish a light greasing with some coconut oil so nothing sticks.
- Whip Up the Pumpkin Magic: In your large mixing bowl, combine the pumpkin purée, full-fat coconut milk, sweetener, applesauce, vanilla, pumpkin pie spice, and that all-important pinch of salt. Whisk it all together until it’s perfectly smooth and dreamy.
- Lay the Foundation: Pour your beautiful pumpkin mixture into the prepared baking dish and use a spatula to spread it into a lovely, even layer.
- The Topping Trick that Changes Everything: Now for the fun part! In a separate medium bowl, add your dry cake mix and the toasted nuts (if you’re using them). Drizzle the melted coconut oil all over the top.
- Get Your Crumble On: Using a fork (or just your hands!), mix and toss the oil into the cake mix. Keep going until every bit of powder is moistened and you have a lovely, sandy crumble. This is our secret to avoiding any dry spots!
- Sprinkle & Bake: Gently and evenly sprinkle your crumble mixture all over the pumpkin base. Don’t press it down or mix it in. Now, slide it into the oven and bake for 45-55 minutes. You’ll know it’s ready when the topping is gorgeously golden brown and the filling is bubbling happily around the edges.
- Patience is a Virtue (Just a Little!): This is the hardest part! Let the cake cool on a wire rack for at least 15 minutes. It needs this time to set up properly, trust me. It’ll transform from bubbly and hot to the perfect sliceable consistency.
