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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