Organic Pumpkin Dessert

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Organic Pumpkin Dessert

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 -

Organic Pumpkin Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Servings 12


  • 3/4 cup Organic Palm sugar
  • 1 teaspoon Organic ground cinnamon
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Organic ground ginger
  • 1/4 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
  • 1/2 cup Macadamia Nuts chopped (optional)


  • 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.
  • Pour into 9x13 cake pan
  • Sprinkle dry boxed cake mix on top of pumpkin mix
  • Drizzle melted butter over the top the dry cake mix
  • Sprinkle Macadamia nuts evenly over the top
  • Bake in preheated 375° F oven for 60 minutes or until knife inserted near center comes out clean. Cool for at least 30 minutes.
  • Top with whipped coconut cream or coconut milk ice cream.



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