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.
Servings 12
Calories 177kcal
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.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
- Cover with gluten free yellow cake mix and sprinkle with pecans. Finally, drizzle with the melted butter.1 box gluten free yellow cake mix, 1 cup pecans, 3/4 cup butter
- Bake until the top is brown, about 1 hour. Let cool completely on a rack. Serve and enjoy.
Notes
- In this recipe, I use organic pumpkin. If you prefer, you can also use Libby's.
- You can use fresh pumpkin! Just make sure to cook and puree it properly to get the right consistency.
- Variations: You can easily swap the pecans for your favorite nuts and adding chocolate chips can enhance the flavor and texture of the dump cake.
- This dessert is great for potlucks. It’s easy to transport and always a crowd-pleaser.
- Leftover pumpkin crisp should keep 3-4 days covered in an airtight container in the fridge.
Nutrition
Calories: 177kcal
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