Recipe Review

I really liked how this pie turned out. As expected, it was light and fluffy–exactly how the filling of a custard should be. I thought the level of sweetness was just right, as was the amount of cinnamon and other spices–I like my pumpkin pie to be moderately spiced, so for me it was perfect. And of course, since there was no crust, there were a lot fewer calories, so I didn’t feel as weighed down after having a slice. Although I wouldn’t call this “healthy” or “low-calorie,” there’s no doubt that it’s lighter than the traditional version, so making pumpkin pie without crust is a great option for people who want to cut down on the fat and calories without sacrificing the classic Thanksgiving flavor and texture.

Crustless Pumpkin Pie with Condensed Milk FAQs

More Pumpkin Recipes

If you liked this dessert, be sure to take a look at some of my other fall holiday recipes featuring pumpkin:

Pumpkin Dump Cake with 3 Ingredients – Pumpkin pie filling, cake mix, and butter form the base of this easy Thanksgiving dessert.

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Dump Cake: Easy Pumpkin Recipe with Few Ingredients

What Is a Dump Cake?

Originally created in the mid 20th century, dump cakes are a retro recipe that’s making a comeback. The first recipes called for pouring, or literally “dumping” canned cherry pie filling or crushed pineapple into a baking dish, sprinkling raw cake mix on top, laying pads of butter on top, and then baking. As the cobbler baked in the oven, the butter would melt into the cake mix, turning it into a sweet, crunchy crumble.

Can You Make a Pumpkin Dump Cake?

Although the original dump cake recipe had canned cherry and pineapple, since then professional chefs and home cooks have experimented with other types of canned pie filling, creating new versions. Given the availability of canned pumpkin, I was curious if a pumpkin dump cake would be possible.

Easy Pumpkin Dessert with Few Ingredients

I’m really glad I decided to be a bit adventurous because this pumpkin dump cake was a big success because it was delicious to eat and easy to make. Instead of rolling our pie crust or making pumpkin filling, all I had to do was open a few cans and boxes, pour them into a 9×13 dish, top with butter, and bake. If you’re looking for an easy fall dessert with just a few ingredients, this is it.

Pumpkin Dump Cake Ingredients

Like I said, this recipe is really easy because there are so few ingredients:

Spice Cake Mix – In my opinion, spice cake mix is what really makes this dump cake delicious. The flavors are very similar to the spices in a traditional pumpkin pie, so it works perfectly with the pie filling.

Pumpkin Pie Filling – Just like other kinds of canned pie filling, pumpkin pie filling already has spices and sugar, so you don’t have to add anything else.

Butter – Butter makes everything better, lol

Can You Use Canned Pumpkin?

Yes! Although I used pumpkin pie filling in this recipe, I think you could use 100% pure canned pumpkin as well, provided that you make some changes to the recipe. First, empty the pure pumpkin cans into a bowl, and then add:

1 Tablespoon pumpkin pie spice – Or, 1 Tablespoon of a combination of spices such as cinnamon and nutmeg.

1 cup light brown sugar – I think 1 cup of sugar would be enough for a 9×13 pan, especially since the spice cake mix already has sugar.

Can You Use A Different Type of Cake Mix?

Yes! As previously stated, I think that using spice cake mix is best since it’s so flavorful. However, if all you have is white or yellow cake mix, you can still make this recipe. Just add:

1 Tablespoon pumpkin pie spice – You could also had 1 Tablespoon of a mix of cinnamon, nutmeg, and other pumpkin pie spices.

How to Make Pumpkin Dump Cake with 3 Ingredients

Although learning how to make pumpkin dump cake with 3 ingredients is easy, it’s still good to go through the steps in detail. This recipe is for a 9×13 dish:

Dump in the Pumpkin Pie Filling

After greasing the 9×13 pan with butter, the first step in the recipe is very straightforward. Hence the name, all you have to do is “dump” the 2 cans of pumpkin pie filling into the baking dish. If using 100% pure pumpkin, pour the contents into a bowl and add the spices and sugar before pouring the soon-to-be cobbler filling into a bowl.

Once the filling is in the baking dish, use a spatula or spoon to smooth it out. You don’t have to be perfect: this is supposed to be an easy, homemade dessert.

Add Extra Cinnamon?

Although both the cake mix and pie filling already have spices, I thought back to similar recipes I had done in the past such as apple dump cake. In those recipes an extra ingredient or two helped make them good, so I decided to add an extra 1/2 teaspoon of cinnamon by simply sprinkling it on top of the filling.

Looking back, I don’t think the extra cinnamon made a huge difference, but if you want to add some more spice(s), go ahead. I just wouldn’t add more than an extra teaspoon.

Sprinkle on the Spice Cake Mix

After pouring in the filling, smoothing it out, and adding any extra spices, it’s time for the cake mix. Once again, this recipe lives up to its name: all you have to do is “dump” the cake mix into the baking dish by sprinkling it on top of the filling. You do not have to mix: just make sure the raw cake mix is sitting on top of the filling.

Smooth Out the Cake Mix

Without mixing it in or packing it down, take a fork or spoon and smooth out the cake mix, breaking up any lumps as you go. Just like with the pumpkin pie filling underneath, try to spread out the cake mix as evenly as possible–but don’t worry about being perfect.

Add the Butter

The hardest, most time-consuming step in making a dump cake cobbler is the last one: adding the butter. Although this steps takes a bit of time, it’s worth it. To make this as easy as possible:

Make sure your butter is cold – Be sure to keep it in the refrigerator until you’re ready for the last step; in fact, you might want to put it in the freezer for 5 to 10 minutes to make sure it’s cold.

Slice the butter into thin pads – Use a sharp knife to cut the butter into thin slices. In each tablespoon of butter, you should be able to make 4-6 pads of butter.

Lay the pads of butter on top of the cake mix – Place them at most 1/4 inch apart, if not closer. That way, there won’t be any dry spots in the cake mix.

By placing pads of butter on top of the cake mix, the butter will melt down into the raw cake mix as the dump cake bakes, creating a crunchy crumble. Like I said–this step is time-consuming, but worth it.

Can You Pour Melted Butter on Top Instead?

I have seen some dump cake recipes online in which people pour melted butter on top of the cobbler and then bake. Although this is easier and faster, I think it would be hard to make sure some of the melted butter touched all of the cake mix: you would be guaranteed to have many dry spots.

However, a YouTube subscriber suggested freezing the butter, grating it on a cheese grater or in a food processor, and then sprinkling the grated butter on top of the cake mix. I haven’t tried that, but I think it would work, so if you give that a try, let me know!

Time to Bake!

After adding the butter, it’s time to bake. Get ready for something good!

What Can You Serve with 3 Ingredient Pumpkin Dump Cake?

Honestly, I think this pumpkin dump cake is flavorful enough to eat plain. However, whipped cream or Cool Whip and pumpkin pie is a classic combination, and I think either would be good with this cobbler, too–especially with a sprinkle of cinnamon as in my YouTube thumbnail. I’m sure some vanilla ice cream would be good, too.

Should Dump Cake Be Refrigerated?

Yes, it is recommended to store your dump cake cobblers in the refrigerator. I don’t cover them because the trapped moisture might make the crumble soggy.

How Long Does Pumpkin Dump Cake Last?

Your 3 ingredient pumpkin dump cake, like most other cake mix cobblers, should last 2-3 days in the refrigerator. Beyond 3 days, the moisture in the refrigerator will likely start making the crumble topping less crunchy, taking away from one of the things that makes this dessert so good.

Can You Freeze Dump Cake?

Yes, you can freeze dump cake. Simply place individual portions on disposable plates, wrap them tightly, and place them in the freezer. They should maintain their quality for a few months.

A Chef’s Review

Although I wasn’t sure how this was going to turn out, I really liked this easy pumpkin dump cake with 3 ingredients. Honestly, I don’t really care for pumpkin pie (I think my butternut squash pie recipe is a much better “pumpkin” pie), but I liked this a lot more than I thought I would because the spice cake mix crumble was so flavorful.

If you really like pumpkin pie, I think you’ll love this. For something with so ingredients, this is very full of flavor. It was definitely one of the best dump cakes I’ve ever made. If you’re looking for a fall dessert, this would be perfect for Thanksgiving.

Possible Changes to the Recipe

Although I think this recipe turned out perfectly, some ways in which you could switch up the recipe include:

A Different Cake Mix – I have heard of people adding pumpkin puree to chocolate cake, so I wonder how this would be with chocolate cake mix.

Chocolate Chips – Along those same lines, sprinkling chocolate chips on top of the pumpkin pie filling before adding the cake mix might be good, too.

Other Dump Cake Recipes

If this 3 ingredient pumpkin dump cake sounds like something you would like, be sure to check out my some of my other cake mix cobbler recipes.

Cherry Dump Cake

Blueberry Dump Cake

Strawberry Dump Cake

These dump cakes are not only easy to make but also good for crowds, so be sure to give them a try.

Other Pumpkin Recipes

If you can’t get enough of this classic Thanksgiving ingredients, be sure to take a look at:

Crustless Pumpkin Pie – This light, airy soufflé-like dessert has all the great flavor of the traditional recipe but with a lot fewer calories.

Pumpkin Dump Cake with 3 Ingredients Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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