Ingredients
Pumpkin Layer:
15 oz canned pumpkin puree (not pie mix or filling)
¾ cup lite coconut milk
1 cup sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp cinnamon
Topping:
1 box yellow cake mix (see notes for vegan option)
1 cup vegan butter, melted
2 cups pecans
Instructions
Preheat & Prep:
Heat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking pan with cooking spray.
Make the Pumpkin Layer:
In a bowl, whisk together pumpkin puree, coconut milk, sugar, vanilla, pumpkin pie spice, and cinnamon until smooth.
Spread the mixture evenly into the prepared pan.
Prepare the Topping:
Chop pecans if they’re not already in small pieces.
Melt the vegan butter (microwave or stovetop).
Evenly sprinkle the dry cake mix over the pumpkin layer.
Scatter the pecans on top.
Drizzle melted butter over the entire surface.
Bake & Serve:
Bake for about 1 hour, or until the top is golden brown.
Let cool for at least 15 minutes before serving.
Tip: For firmer slices, refrigerate until fully cooled. Serve warm in bowls with vegan vanilla ice cream for extra indulgence!
This version keeps the original structure but improves flow and readability. Let me know if you’d like any further tweaks!
