For the previous few months, I’ve been feeling fairly YOLO about issues.
“Yes, we can go to the park at 7pm at night when you both need baths.”
“New shoes when I don’t really go anywhere? Sure, why not.”
“Yup, I’m going to go ahead and have a Bloody Mary at the pool with some chips and guac.”
“Jump off a cliff into freezing cold water? I’m going for it.”
“Dinner’s in an hour, but the kids want a cookie? Let them live their dreams.”
This is why we embellished our home for Halloween when it was over 100 levels outdoors. Just don’t care about seasonal appropriateness proper now. I busted out the pumpkin puree months in the past. Any shriveled crumb of potential pleasure and I’m taking it.
This pumpkin pecan dump cake is DEFINITELY bringing us pleasure.
I used to not likely be a crumble or pie person. I’d at all times go for cake or cookies till I turned pregnant with P. (I nonetheless dream about Leoda’s pie from our household babymoon journey!!) Now pie and I are finest mates. And if it’s in a skillet with a candy crumbly topping, I’m in. I crafted this after the Pilot’s beloved dump cake. It takes minimal work however tastes superb (and makes the home odor ridiculous).
This pumpkin dump cake is scrumptious with some coconut whip on prime and maaayyyybbeee a glass of mulled wine on the facet for those who actually need to do it proper.
It’s additionally fairly dreamy swirled right into a bowl of morning oats, let me inform ya.
Here’s the recipe for those who’d like to provide it a attempt! It’s gluten-free, dairy-free, and an ideal fall dessert.
Pumpkin dump cake (gluten-free and dairy-free)
A scrumptious candy deal with that’s gluten-free, dairy-free, and good for fall! This pumpkin dump cake takes minimal prep work and tastes superb. It’s an important family-friendly dessert recipe.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12–15 servings 1x
- 1 can pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup almond milk or non-dairy milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 field pumpkin cake combine (I used Simple Mills)
- 1 stick of vegan butter, melted (or 8 tablespoons melted coconut oil)
- 1 cup of pecans, chopped
Spray a 9×13 baking dish with nonstick spray and preheat the oven to 350 levels.
In a big bowl, mix the pumpkin puree, almond milk, coconut sugar, eggs, vanilla, and pumpkin pie spice. Stir nicely to mix.
Pour the combination into the ready baking dish. Sprinkle the cake combine on prime. Pour the melted butter on prime. It will splash round however attempt to cowl as a lot as potential. Sprinkle the pecans on prime.
Bake for 45 minutes till effervescent.
Allow to set at room temperature for about 15 minutes. Serve heat with coconut whip or your favourite non-dairy ice cream.
Store coated within the fridge! Feel free to ditch the nuts or use yellow cake baking combine if that’s all you’ve gotten. Just add additional pumpkin pie spice!
Keywords: pumpkin dump cake, gluten-free pumpkin dump cake, healthy dessert recipes
So, inform me, mates: are you workforce pumpkin or workforce apple? What’s your all-time favourite fall deal with or beverage?
More of my favourite pumpkin recipes:
Flourless pumpkin chocolate chip bars (these are in all probability my favourite fall deal with! I make them continually from October till Christmas)
Paleo pumpkin pie brownies
Pumpkin chocolate chip muffins
Pumpkin pie protein bowl
Pumpkin banana blender pancakes
Pumpkin acai bowl with cranberry crunch