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. Indeed, the delicious pecan topping makes it a hit with everyone.
Gluten free pumpkin crisp is the perfect dessert for your Thanksgiving gathering. Your guests will not believe it’s gluten free.
Gluten Free Pumpkin Crisp
Prep time
Cook time
Total time
Author: The Gluten Free Homestead
Serves: 12
Ingredients
- Two 15 oz. cans organic pumpkin (you can also use Libby's)
- ⅔ cup milk
- ⅓ cup pure maple syrup
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. salt
- 2 eggs
- 1 box gluten free yellow cake mix
- 1 cup pecans, chopped
- ¾ 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. Then refrigerate for up to one day. Serve cold or at room temperature topped with whipped cream or vanilla ice cream.
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Adrienne Dupree says
This looks like a good recipe. I don’t have a gluten allergy, but this looks delicious.
Barbara says
Thanks for visiting, Adrienne.
Coach Donna L. Ward says
Oooh… I love this!! Thank you – I think I will try this for the holidays! 🙂
Barbara says
Glad you stopped by, Donna. Thanks!
Nate says
This looks yummy. I am not ‘all in’ with gluten free foods but I will now having seen this. Thanks for sharing!
Barbara says
You’re welcome.