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.
- 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
- 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.