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–+ servings

Gluten-Free Pumpkin Pie Crisp

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!
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Prep Time: 12 minutes
Cook Time: 1 hour
Total Time: 1 hour 12 minutes
Course: Dessert, Holiday
Cuisine: American
Keyword: Crisp, Dessert, Gluten-Free, pumpkin, Pumpkin Pie
Servings: 16
Calories: 327kcal

Equipment

  • 13 x 9" casserole dish
  • Stand Mixer or Hand Mixer

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition Facts
Calories: 327
Total Fat: 16.9 g 
Cholesterol: 68.3 mg
Sodium: 170.1 mg 
Total Carbs: 41.5 g 
Protein: 3.6 g 
Potassium: 48.7 mg 

Nutrition

Calories: 327kcal
Tried this recipe?Let us know how it was!