You guys know I have a thing for pumpkin. But nothing can satisfy my pumpkin cravings like my Grandma's Pumpkin Pie Dessert Squares aka my family's VERY favorite dessert. Seriously so yum!
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Nutrition Facts
Amount Per Serving (1 g)
Calories 158 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 1.3g8%
Cholesterol 15.9mg5%
Sodium 50.2mg2%
Carbohydrates 22.5g8%
Fiber 2g8%
Sugar 12.1g13%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
For the crust:
  • 1 box of Immaculate Yellow Cake Scratch Mix (any yellow cake mix will work) 1 cup reserved
  • 1 egg
  • ½ cup Earth Balance Vegan Buttery Sticks, melted (any butter will work)
For the filling:
  • 1 (15 ounce) can pumpkin pie mix (this is not the same as canned pumpkin purée)
  • 1 (15 ounce) can pumpkin purée (or use 30 ounce can of pumpkin pie mix)
  • 2 eggs
  • cups dairy-free milk (I used unsweetened vanilla almond milk, but any milk will work)
For the topping:
  • 1 cup reserved cake mix
  • ¼ cup Swerve All Natural Sweetener (the original recipe uses 1/4 cup sugar)
  • 1 teaspoon ground cinnamon
  • ¼ cup Earth Balance Vegan Buttery Sticks, melted (any butter will work)
  1. Preheat oven to 350 degrees F. and spray a 9 x 13 inch baking dish with non-stick cooking spray.

  2. In a medium mixing bowl, combine the ingredients for the crust and press into the bottom of the pan.
  3. Use the same bowl to combine the ingredients for the filling and pour over the crust.
  4. Rinse the mixing bowl and combine the ingredients for the topping. Sprinkle topping over filling.
  5. Bake at 350 degrees F. for 45 to 50 minutes.
  6. Allow dessert squares to cool for about 20 minutes and then chill in the fridge (at least 3-4 hours) before serving.
  7. Bars will be tasty at room temperature, but are best served COLD with a whipped topping. You can use Cool Whip or Redi-Whip, but to keep bars more nutritious use whipped coconut cream, So Delicious Dairy Free Cocowhip or Truwhip.
Recipe Notes

*This version uses ingredients to make the dessert healthier. You can find the original dessert square recipe here.
**To make this recipe gluten-free, try a gluten-free yellow cake mix.
***Feel free to use a different variety of butter, pumpkin pie mix, milk, sugar and cake mix. For this recipe, I listed the products I used for a healthier dessert.

Author: Kim Lee
Course: Dessert
Cuisine: American
Keyword: best thanksgiving dessert, pumpkin cake, pumpkin squares

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