• krysten

Grandma’s Pumpkin Dessert

Every single year since as long as I can remember, my Grandma Winnie has made this pumpkin dessert for Thanksgiving and Christmas and for holiday gatherings in between. It goes pretty fast in our family, and it’s one of my husband’s favorite desserts, ever!

In our family cookbook, my Grandma’s description of this recipe is simply, “incredibly delicious, incredibly easy… a Thanksgiving staple!” It’s a staple in our family holidays, for sure! It’s kind of like a reverse pumpkin pie: pumpkin filling on the bottom with a tasty, crumbly topping.

My grandpa John loved this dessert so much… I love this picture of my hubby and Grandpa in the kitchen with their pumpkin dessert. It’s just one of the many, many, many… MANY things they bonded over. Thankful for this photo! It’s funny how foods can bring up memories, emotions and feelings. This dessert does just that.

I wanted to recreate this to make it gluten-free, dairy-free and without cane sugar so that my hubby can still eat it without eating dairy and so that those in our family who are now gluten-free, dairy-free and those who avoid cane sugar can also enjoy it as well.

Maybe I am slowly starting to convert everyone?

I used less sugar than the original recipe and the crumble on top has way less sugar than what the original recipe calls for, too. I also didn't use any cane sugar and only coconut sugar for both the filling as well as the delicious crumble on top.

When I was thinking about recreating this recipe, I immediately knew that Simple Mills Pancake & Waffle Mix was going to be the best option. It has no cane sugar in it, and is made with real, simple, wholesome ingredients. It has only 8 ingredients, is paleo, gluten free, nonGMO, grain free, soy free and very tasty. I have used it to make pie crusts before, too - it's pretty versatile. It worked perfectly for the crumble on top of my pumpkin dessert.

This recipe turned out just like Grandma’s, and that makes me so happy. I wanted it to look and taste just like her amazing recipe. My hubby and daddy both agreed that it’s “just like Grandma’s!” I hope you enjoy this dessert with your family this year! If you love pumpkin and pumpkin pie, then this will surely be a hit — plus as my Grandma Winnie said… “it’s incredibly delicious, incredibly easy… a Thanksgiving staple!”




2 15oz cans organic Pumpkin (not pumpkin pie filling)

1 13oz can evaporated coconut milk

1 cup coconut sugar

5 eggs

1 tsp sea salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

For topping:

1/2 cup Bob's Red Mill Gluten-Free Rolled Oats

1 box Simple Mills Pancake & Waffle Mix

1/3 cup vegan butter (We prefer Miyoko's)

2 TB coconut sugar


In a large bowl, combine the pumpkin, evaporated coconut milk, coconut sugar, eggs, sea salt, cinnamon, ginger and cloves. Mix well.

Pour the mixture into a prepared 9 x 13 baking pan. (I use olive oil spray for baking, too.)

In a medium-sized bowl, combine your Simple Mills Pancake & Waffle Mix, gluten-free rolled oats, and coconut sugar and stir. Cut your butter into small pieces into the bowl. Mix with a fork or whisk until crumbly. Sprinkle on top of your pumpkin mixture evenly.

Bake at 350 for 1 hour.

Do your best to allow it to cool at least 20 minutes before serving. It will cut easier. Top with some So Delicious CocoWhip! and serve.