Pumpkin Dessert has been a family recipe for generations. Every holiday we clamor for Pumpkin Dessert. I have converted numerous Pumpkin Pie haters with the glory of this delicious cobbler. I have converted the recipe to be organic and substituted ingredients to make the dish healthier. This can easily be made gluten-free by selecting a gluten-free organic cake mix. This is best served with fresh Coconut Whipped Cream!

Organic Pumpkin Dessert
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • ¾ cup Organic Palm sugar
  • 1 teaspoon Organic ground cinnamon
  • ½ teaspoon Sea salt
  • ½ teaspoon Organic ground ginger
  • ¼ teaspoon Organic ground cloves
  • 2 large Organic eggs
  • 1 can (15 oz.) Pure Organic Pumpkin
  • 1 cup Coconut Condensed Milk (see recipe below)
  • 1 Organic Yellow or Vanilla Cake Mix
  • 1 cup Organic Butter (melted)
  • ½ cup Macadamia Nuts, chopped (optional)
  1. Blend sugar, cinnamon, salt, ginger and cloves in small bowl. In a large bowl beat eggs. Stir in pumpkin and sugar-spice mixture and blend well. Gradually stir in coconut condensed milk.
  2. Pour into 9x13 cake pan
  3. Sprinkle dry boxed cake mix on top of pumpkin mix
  4. Drizzle melted butter over the top the dry cake mix
  5. Sprinkle Macadamia nuts evenly over the top
  6. Bake in preheated 375° F oven for 60 minutes or until knife inserted near center comes out clean. Cool for at least 30 minutes.
  7. Top with whipped coconut cream or coconut milk ice cream.