Gluten Free Pumpkin Crisp
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Prep time: 
Cook time: 
Total time: 
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
  1. Preheat the oven to 350 ℉
  2. Grease a 9 x 13 baking pan.
  3. 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.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2013/11/pumpkin/