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Published November 10, 2013 | Last Updated January 30, 2022 By Barbara Bianchi 7 Comments

Gluten Free Pumpkin Crisp

Jump to Recipe - Print Recipe

Gluten free pumpkin crisp is a super easy make-ahead dessert. Just don’t be surprised if you’re tempted to eat a third of it before it makes it to your table. Ha Ha It’s sooo good. 😊

Gluten free pumpkin crispFill your home with the wonderful aroma of pumpkin crisp baking in the oven. It’s a great tasting alternative to traditional pumpkin pie.

Indeed, the delicious pecan topping makes it a hit with everyone.

It’s the perfect dessert for your Thanksgiving gathering because, well, pumpkin! Your guests will not believe it’s gluten free.

Let me show you how easy it is to make.

Ingredients 

  • canned pumpkin
  • milk
  • maple syrup
  • cinnamon
  • nutmeg
  • salt
  • eggs
  • gluten free yellow cake mix
  • chopped pecans
  • and lots of butter

Instructions

*Free printable recipe card is available at the end of the post.

This is so easy it’s been dubbed, dump cake. To make it even easier, the following numbered instructions correspond to the numbered pictures.

  1. Just dump your pumpkin, milk, maple syrup, and eggs with your spices in a large mixing bowl. Mix it all up and pour into a greased baking pan.
  2. Then cover your mixture with the yellow cake mix.
  3. Next sprinkle with pecans. collage showing how to make gluten free pumpkin crisp

 4. Finally, drizzle melted butter over the top. Easy peasy.

 5. Pop it in the oven for an hour. After it’s done, let it cool completely on a rack.

 6. Dig in and tell me what you think.

finished dish

Pro tips and recipe notes

  • I use organic pumpkin in this recipe. You can also use Libby’s if you prefer.
  • Cover and refrigerate until you’re ready to serve.
  • Serve cold or at room temperature topped with whipped cream or vanilla ice cream. Yum.
  • Your pumpkin crisp should keep 3-4 days covered in an airtight container in the fridge.

finished with a fork on a flowered plate

By all means, this pumpkin crisp is cozy comfort food in the strictest sense of the word. Don’t wait! Make it this week.

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

More recipes you might like

Gluten Free Dessert Collection – this is my complete dessert collection

Gluten Free Southern Spoon Bread – Naturally gluten free, Southern spoon bread is a delicious cross between bread pudding and a soufflé.

Gluten Free French Toast – You’ll love this cinnamony gluten free french toast cooked until golden and slightly crisp on the edges. It’s easy to make and so delicious.

Print Pin
5 from 1 vote

Gluten Free Pumpkin Crisp

Fill your home with the wonderful aroma of gluten free pumpkin crisp baking in the oven. It's a great tasting alternative to traditional pumpkin pie.
Course Dessert
Cuisine American, gluten free
Keyword creamy pumpkin crisp recipe, pumpkin crisp, pumpkin crisp yellow cake mix
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 177kcal
Author Barbara Bianchi

Ingredients

  • Two 15 oz. cans pumpkin
  • 2/3 cup milk
  • 1/3 cup pure maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 box gluten free yellow cake mix
  • 1 cup pecans chopped
  • 3/4 cup butter melted

Instructions

  • Preheat the oven to 350 ℉
  • Grease a 9 x 13 baking pan.
  • Combine the first 7 ingredients ingredients in a large mixing bowl. Then pour into the greased baking pan.
    Cover with gluten free yellow cake mix and sprinkle with pecans. Finally, drizzle with the melted butter.
    Bake until the top is brown, about 1 hour. Let cool completely on a rack. Serve and enjoy.

Notes

  • I use organic pumpkin in this recipe. You can also use Libby's if you prefer.
  • Cover and refrigerate until you're ready to serve.
  • Serve cold or at room temperature topped with whipped cream or vanilla ice cream.

Nutrition

Calories: 177kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Desserts, Recipe, Thanksgiving

Reader Interactions

Comments

  1. Adrienne Dupree says

    November 10, 2013 at 9:50 pm

    This looks like a good recipe. I don’t have a gluten allergy, but this looks delicious.

    Reply
    • Barbara says

      November 10, 2013 at 10:12 pm

      Thanks for visiting, Adrienne.

      Reply
  2. Coach Donna L. Ward says

    November 10, 2013 at 10:32 pm

    Oooh… I love this!! Thank you – I think I will try this for the holidays! 🙂

    Reply
    • Barbara says

      November 10, 2013 at 10:37 pm

      Glad you stopped by, Donna. Thanks!

      Reply
  3. Nate says

    November 10, 2013 at 11:58 pm

    This looks yummy. I am not ‘all in’ with gluten free foods but I will now having seen this. Thanks for sharing!

    Reply
    • Barbara says

      November 19, 2013 at 10:30 pm

      You’re welcome.

      Reply

Trackbacks

  1. 6 Favorite Gluten Free Thanksgiving Recipes says:
    November 25, 2014 at 2:27 am

    […] This beautiful pie could be reserved for dessert, but I usually sneak it onto the table as a side dish with the ham and turkey. Cut yourself a slice and top with whip cream. With the first bite, you will fall in love with its sweet, creamy goodness. Recipe here. […]

    Reply

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