Jump to Recipe
Fall is soon approaching and I’m beyond over this heat! I’m really looking forward to the cooler weather and all the delicious comfort foods during the fall season. Just like this Gluten-Free Pumpkin Pie Crisp…it’s comfort dessert to the max!
It’s like biting into a pumpkin pie without the crust. I know, I love crust too, but instead this dessert has a “crust like” topping made out of cake mix.
This Gluten-free Pumpkin Pie Crisp has all the wonderful flavors of traditional pumpkin pie but gets an elevated flavor with the buttery dense yellow cake topping and crunchy pecans. Sounds delectable, right? Well, it totally is!
Add a little homemade whipped cream or vanilla ice cream on a warm slice of this pumpkin pie crisp and it will be a dessert the whole family will gobble up.
In addition to this tasting fabulous, It really is a pretty simple dessert to whip up. And because it’s made in a 9 x 13″ casserole dish, you can bet it feeds a lot of peeps.
I think this Gluten-Free Pumpkin Pie Crisp will soon become a new holiday favorite for you and your family!
In the mood for all things Pumpkin? Try our Pumpkin Cheesecake (gluten-free). This is literally like the best cheesecake, ever! Or, if you’re in the mood for a cold treat, check out our gluten-free Pumpkin Pie Ice Cream. And you can never go wrong with a classic Pumpkin Roll (gluten-free).
Gluten-Free Pumpkin Pie Crisp
- 13 x 9" casserole dish
- Stand Mixer or Hand Mixer
- 1 29 oz. can pure pumpkin
- 1 12 oz. can evaporated milk
- 1 c. granulated sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3 eggs, room temp.
- 1 bag/box gluten-free yellow cake mix
- 1 c. chopped pecans
- 2 sticks butter, melted
- whipped topping, optional
- In a large bowl, or stand mixer, mix together the pumpkin, evaporated milk, sugar, cinnamon, nutmeg, and eggs. Scrape down bowl in between mixing. Pour pumpkin mixture into a greased 9 x 13" casserole dish.
- Sprinkle dry cake mix over pumpkin mixture.
- Sprinkle chopped pecans over dry cake mix. Next, pour melted butter over top.
- Bake at 350 degrees F. for about 50-60 minutes. Mine baked for an hour. Yours may be less or more time depending on your oven; so keep an eye on it.
- Let cool a bit before serving. Optional: add whipped cream or scoop of vanilla ice cream on top while dessert is still warm.
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