the air just got teeth again — sharp, cold, good. leaves turning like slow fire. that means the oven’s back on duty. pumpkin season, officially. and yeah, i love a classic pie.
but sometimes you want the flavor without the fuss. that’s where this clean eating pumpkin pie dump cake comes in — the healthy, low-effort cheat code that makes fall taste like it should.
you dump, you bake, you eat. no crust, no regret. just a creamy pumpkin base, a golden crumble on top, and that deep, spiced warmth that smells like sweater weather.
it’s the 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. it’s 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
for the pumpkin layer:
go pure — 100% pumpkin purée, not the pre-sweetened stuff. mix it with full-fat canned 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 if you’re chill about it. the goal: a rich base that bakes up like a classic pumpkin pie filling, minus the mess.
for the topping:
this part separates the amateurs from the pros. don’t just sprinkle dry mix and hope. blend your dry cake mix with melted coconut oil until it looks like coarse sand — that’s your crumble.
it bakes golden, crisp, and even, no raw 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 perfect sugar-free pumpkin cake vibe without losing flavor.
want zero sugar? grab a no-sugar-added mix and let your base sweetener do the talking.
and yeah — xylitol’s great for humans, lethal for dogs. 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:
- vegan vanilla ice cream for melt and contrast
- a dollop of cold coconut cream or yogurt for balance
- extra cinnamon or pumpkin spice to flex the aroma
- a drizzle of maple or sugar-free caramel when you want a hit of 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 sad and watery. go full-fat or go home.
watch the bake. when the edges bubble and the top turns golden, you’re done. don’t wait for it to “look ready.” it sets as it cools.
want crunch? mix in crushed pecans or almond flour to the crumble. it adds texture and a nutty edge.
make it ahead. it reheats beautifully — ten minutes at 350°F and it’s back to form.
holiday win: bake it in a disposable pan, serve warm, and skip the dish pileup.
why it hits harder in fall
fall isn’t just weather — it’s mood. warmth, belonging, slowing down enough to enjoy 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.
so 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 (Vegan, Gluten-Free)
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl (for the crumble topping)
- Whisk
Ingredients
For the Pumpkin Pie Base:
- 1 15 oz can 100% pure pumpkin purée (not pumpkin pie filling)
- ½ cup canned full-fat coconut milk this is essential for a creamy texture
- ½ cup xylitol or an equal amount of erythritol/monk fruit blend see notes on sweeteners
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice or your own blend
- ¼ teaspoon sea salt enhances the flavor
For the Crumble Topping:
- 1 box approx. 12-15 oz gluten-free vanilla or yellow cake mix (see notes on cake mix selection)
- ½ cup melted coconut oil refined for neutral flavor, or virgin for a subtle coconut taste
- ½ cup chopped pecans or walnuts toasted for best flavor (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with coconut oil.
- Mix the Pumpkin Base: In a large mixing bowl, whisk together the pumpkin purée, full-fat coconut milk, xylitol (or other sweetener), unsweetened applesauce, vanilla extract, pumpkin pie spice, and sea salt until smooth and fully combined.
- Pour the Base: Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Make the Crumble Topping (The Secret Step!): In a separate medium bowl, add the dry cake mix and the chopped nuts (if using). Pour the melted coconut oil over the top.
- Combine the Crumble: Use a fork or your fingers to toss and cut the oil into the dry mix until it’s fully incorporated and forms a moist, sandy, crumble-like texture. Ensure there are no dry, powdery spots left.
- Assemble the Cake: Evenly sprinkle the crumble mixture over the pumpkin base in the baking dish. Do not stir or press it down.
- Bake: Bake for 45-55 minutes, or until the topping is golden brown and the pumpkin filling is set and bubbly around the edges.
- Cool and Set: Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving. This step is crucial, as the cake will continue to set as it cools.
Notes
- Simple Mills Mix: The Simple Mills Almond Flour Vanilla Cake Mix is a fantastic choice for a tender, moist, cookie-like topping. Please note: This mix uses coconut sugar, so while it’s refined-sugar-free, the final cake will not be 100% sugar-free.
- For a Truly Sugar-Free Cake: Choose a gluten-free yellow or vanilla cake mix that contains no sugar (like those from Swerve or another keto-friendly brand).
- CRITICAL PET SAFETY WARNING: Xylitol is extremely toxic to dogs. If you have pets, we strongly recommend using a different sweetener.
- Great Alternatives: An equal amount of a monk fruit/erythritol blend works perfectly as a 1:1 substitute. You can also use coconut sugar if you are not strictly sugar-free.
- Deeper Flavor: Add 1 teaspoon of orange zest or 1 tablespoon of bourbon to the pumpkin mixture for a sophisticated twist.
- DIY Spice Blend: For a richer spice flavor, make your own pumpkin pie spice: 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, and ½ tsp ground allspice or cloves.
- Add-Ins: Feel free to sprinkle a handful of dairy-free chocolate chips or pepitas over the crumble topping before baking.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave for 30-45 seconds, or reheat the entire dish in a 350°F oven for 10-15 minutes until warmed through.
- This cake is best served warm. Pair it with a scoop of vegan vanilla ice cream, a dollop of chilled coconut cream, or a spoonful of unsweetened vegan yogurt.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.