Pumpkin Pie Crunch with Gluten Free Substitutions

Pumpkin Pie Crunch with Gluten Free Substitutions

Ingredients

  • 1 can (15.5 oz.) pumpkin puree
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup unsalted butter
  • 1 cup pecans, chopped
  • 1 package yellow cake mix (GF use Bob’s Red Mill GF Yellow Cake Mix)

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan and set asidIn a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
  2. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans.
  3. Drizzle melted butter over the cake mix & pecans layer.
  4. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  5. Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  6. Cut into squares and serve with ice cream.