Pumpkin Delight with Gluten free Substitutions

Pumpkin Delight with Gluten free Substitutions

Ingredients

  • 1- 1 large can (29 oz.) of pumpkin puree
  • 2- 1 12 oz can of evaporated milk
  • 3- 1 c sugar
  • 4- 2 t cinnamon
  • 5- 1 t nutmeg
  • 6- 1/2 t ginger
  • 7- 3 eggs
  • Topping:
  • 1 box of yellow cake mix (GF use Betty Crocker GF Yellow Cake Mix)
  • 1 c chopped nuts
  • 3/4 c melted butter

Directions

  1. Preheat the oven to 350 degrees and then begin mixing the pumpkin base. Combine the first 7 ingredients below in a large mixing bowl. (No fancy beater or mixer required!)
  2. Next, add the topping:
  3. Cover the top of the pumpkin mix with cake mix (you can use the whole box, or less if you like desserts less sweet) and liberally sprinkle up to 1 cup of nuts (I used pecans).
  4. Drizzle melted butter over everything.
  5. Distribute the mixture: typically, one serves this in a 9×13 baking pan.
  6. I chose to make a portion of the mix in single-serving ramekins.
  7. Either is fine; just be sure to grease your pan or ramekins first and adjust your cooking time depending. A 9×13 pan should be baked at 350 degrees for approximately an hour; if you’re using ramekins, I’d suggest setting a timer for 45 minutes.
  8. You should smell the Pumpkin Delight when it’s ready; the tops should be just browned.
  9. Set it aside to cool at least 10 minutes before serving (ideally with whipped cream).
  10. It’s delicious fresh, or reheated—but I also like it straight out of the fridge, when the cake crust tastes a bit like a crunchy candy bar.
  11. Yum.