Easy Pumpkin Dessert: From the moment leaves start to fall, my kitchen transforms into a pumpkin paradise. This easy pumpkin dessert has been a family favorite since the first time I whipped it up on a chilly Sunday afternoon. I had guests coming over last-minute, and all I had was a can of pumpkin purée and some basic pantry staples. What came out of the oven was a golden, buttery treat with the perfect balance of spice and sweetness. Every bite was nostalgic, like autumn wrapped in a forkful. That day, it became our go-to pumpkin dessert for potlucks, holidays, and whenever that seasonal craving hits.
In this article, you’ll find the complete recipe for a no-fail, cozy easy pumpkin dessert, plus practical tips on variations, storage, and even no-bake versions. Whether you’re baking for Thanksgiving or just need a quick sweet fix, this dessert delivers warm, rich flavors with minimal effort.
Why This Easy Pumpkin Dessert Is a Fall Must-Have
A Warm Treat That Brings Everyone Together
Fall is about comfort, and nothing captures that better than a classic, no-fuss easy pumpkin dessert. This recipe delivers all the rich flavors of pumpkin pie without the hassle of making a crust or babysitting a mixer. It’s one of those magical dishes that smells incredible while baking, tastes even better, and disappears in minutes at any gathering.
The combination of smooth pumpkin, warm spices, and buttery cake mix gives this dish a melt-in-your-mouth texture that’s irresistible. And the walnuts? They add just the right crunch to balance each bite. It’s the kind of recipe that makes guests ask, “Can I get this recipe?” before they even finish their slice.
Serve it warm with whipped cream or a scoop of vanilla ice cream for an easy way to wow your guests. It pairs beautifully with cozy drinks like this crockpot apple cider or alongside a crockpot pumpkin spice latte for the full fall experience.
Simple Ingredients, Big Flavor
You don’t need anything fancy to make this easy pumpkin dessert just pantry basics. A can of pumpkin purée, evaporated milk, sugar, eggs, cake mix, butter, and chopped walnuts come together in perfect harmony. It’s essentially a “dump and bake” dessert, making it ideal for busy weeknights or last-minute guests.
It’s also forgiving. Don’t have walnuts? Use pecans or skip them. Want more spice? Add extra cinnamon or nutmeg. Want it richer? Add a splash of vanilla. This dessert is versatile and works just as well for a weekend treat as it does as the grand finale to a holiday meal.
Looking for another crowd-pleaser? Try pairing this with slow cooker candied yams or crockpot sweet potato casserole for the ultimate fall table.
Easy Pumpkin Dessert Variations for Every Lifestyle
No-Oven? No Problem Try These Easy No-Bake Pumpkin Desserts
Print
Easy Pumpkin Dessert That’s Foolproof & Crowd-Pleasing
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy pumpkin dessert is rich, spiced, and simple to make using pantry staples. Perfect for fall and holiday gatherings.
Ingredients
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- 1 cup white sugar
- 3 large eggs
- 4 teaspoons pumpkin pie spice
- 1 (15.25 oz) box yellow cake mix
- ¾ cup unsalted butter, melted
- 1 ½ cups chopped walnuts
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- In a bowl, mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice.
- Pour the mixture evenly into the baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle melted butter across the top.
- Add chopped walnuts for crunch.
- Bake uncovered for 50–60 minutes until golden and center is set.
- Cool for 15–20 minutes before serving.
Notes
- You can substitute walnuts with pecans or leave them out for a nut-free version. For extra spice, add a pinch of cloves or ginger.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
If you’re short on oven space during the holidays or just want to keep things cool there are plenty of ways to make an easy pumpkin dessert without ever turning on the oven. One of my favorite options is a pumpkin pudding parfait. Simply blend pumpkin purée with Greek yogurt, maple syrup, and pumpkin pie spice. Layer it with crushed graham crackers and a dollop of whipped cream for a treat that’s creamy, sweet, and light.
Another winner is a no-bake pumpkin cheesecake. Just mix cream cheese, pumpkin purée, and sugar, then pour it into a prepared graham cracker crust. Let it chill until set no baking required. This is especially helpful for busy hosts juggling multiple dishes at once.
Both of these options are ideal for warmer climates or those hectic holiday days when the oven is working overtime on mains like slow cooker turkey breast or crockpot ham with brown sugar glaze. You’ll still get that same cozy, spiced pumpkin flavor just faster and cooler.
Lighter and Healthier Pumpkin Dessert Ideas
Yes, you can make a healthy easy pumpkin dessert without losing the magic. Swap white sugar for coconut sugar or maple syrup. Use a reduced-fat evaporated milk or go dairy-free with coconut milk. Skip the cake mix altogether and use oat flour or almond flour mixed with baking powder and spices for a whole food topping.
Want to reduce butter? Try melted coconut oil or unsweetened applesauce as a partial substitute. Even adding chia seeds or flaxseeds boosts fiber without affecting flavor.
If you’re focused on wellness, pair this lighter dessert with other clean-eating fall dishes like slow cooker stuffed acorn squash or a hearty veggie chili to create a balanced, satisfying meal.
The beauty of an easy pumpkin dessert is its flexibility you can adjust the sweetness, texture, and even the method based on your preferences or dietary needs.
Storing and Reheating Your Easy Pumpkin Dessert
Best Ways to Store Your Easy Pumpkin Dessert
Once your easy pumpkin dessert has cooled to room temperature, you’ll want to store it properly to preserve that soft, gooey center and crisp, buttery topping. For short-term storage, simply cover the baking dish tightly with foil or transfer leftovers into an airtight container. Refrigerate for up to 5 days.
If you’re prepping ahead for the holidays, this dessert holds up beautifully in the fridge. You can even make it the night before and let the flavors meld overnight. In fact, some say it tastes even better the next day, especially when paired with crockpot pumpkin spice coffee or a slice of crockpot cinnamon apple bread for breakfast.
If you’re serving it warm, just pop the whole dish into a 300°F oven for about 15 minutes or until heated through. For single servings, microwave on medium for 30–40 seconds.
Can You Freeze Easy Pumpkin Dessert? Yes!
One of the best things about this easy pumpkin dessert is that it freezes like a dream. Once cooled, wrap individual portions tightly in plastic wrap and foil, or place them in freezer-safe containers. Label with the date and freeze for up to 2 months.
To reheat, thaw overnight in the fridge, then warm in the oven or microwave. It’s the perfect way to enjoy a little slice of fall any time of year. You can also freeze the unbaked pumpkin layer (without the topping) and add the cake mix and butter right before baking fresh.
Keep in mind that the topping may lose a bit of its crunch, but the flavor stays comforting and rich especially when served with a drizzle of warm caramel or a scoop of vanilla ice cream, just like with this crockpot caramel apple crisp.
Step-by-Step Recipe for Easy Pumpkin Dessert
What You’ll Need to Make This Easy Pumpkin Dessert
Here’s everything you need to whip up this golden, spiced beauty. These simple pantry ingredients come together fast, and the flavor payoff is huge.
Ingredients:
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- 1 cup white sugar
- 3 large eggs
- 4 teaspoons pumpkin pie spice
- 1 (15.25 oz) box yellow cake mix
- ¾ cup unsalted butter, melted
- 1 ½ cups chopped walnuts (optional but highly recommended)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
- Transfer the pumpkin mixture into the baking dish, distributing it in an even layer.
- Sprinkle the dry cake mix evenly over the top of the pumpkin layer do not stir.
- Pour the melted butter evenly across the cake mix, covering as much surface as possible.
- Top with chopped walnuts for added crunch and flavor.
- Place the dish in the oven and bake without covering for 50 to 60 minutes, until the top turns golden and the middle is firm.
- Let it cool for at least 15–20 minutes before serving. It firms up as it sits.
This easy pumpkin dessert is delicious warm, chilled, or even at room temperature. Add a scoop of vanilla ice cream or whipped cream for the perfect finishing touch.
You’ll love serving it after cozy mains like crockpot pot roast or crockpot creamy chicken and rice. It’s the ideal ending to a hearty, comforting meal.
For more recipes Follow me in Facebook and Pinterest
Frequently Asked Questions About Easy Pumpkin Dessert
What is the easiest pumpkin dessert to make?
The easiest pumpkin dessert is often a “pumpkin dump cake” like this one. You simply mix the wet ingredients, pour them into a baking dish, sprinkle dry cake mix on top, and drizzle with melted butter. No complicated steps, no special tools just a rich, spiced dessert with minimal effort.
Can I make an easy pumpkin dessert without an oven?
Yes! You can create no-bake versions like pumpkin parfaits or no-bake pumpkin cheesecake. Simply combine pumpkin purée with cream cheese, sugar, and spices, then layer into jars or pour into a ready-made crust. Chill until firm no oven required.
How do I store leftover pumpkin desserts?
Store any remaining dessert in a sealed container in the refrigerator for up to five days. When ready to enjoy again, heat individual portions in the microwave for 30 to 40 seconds or rewarm in a 300°F oven for about 15 minutes. You can also freeze it wrap tightly and freeze for up to 2 months.
Are there healthy versions of easy pumpkin desserts?
Absolutely. You can use maple syrup or coconut sugar instead of white sugar, opt for reduced-fat or plant-based milk, and even replace some butter with applesauce. Almond flour or oats can be used instead of boxed cake mix for a healthier topping.
Conclusion
Whether you’re planning a holiday feast or just craving a quick fall-inspired treat, this easy pumpkin dessert delivers all the warm, spiced goodness of autumn with none of the stress. With simple ingredients, customizable options, and rich flavor, it’s no wonder this dessert has become a go-to in my kitchen. From oven-baked classics to lighter, no-bake alternatives, there’s a version for every taste and occasion.
Try it once, and you’ll understand why it’s a staple alongside favorites like crockpot apple cobbler and crockpot banana bread. One bite, and fall just feels right.