Gluten Free Pumpkin Crumble

 photo gfpumpkincrumble5_zps864a0fd0.pngThis is a great recipe for the holiday season, since it’s gluten free and very easy to make. It’s good to make for a crowd because it makes about as much as two pumpkin pies would. Also, any leftovers make a great breakfast!


1 gluten free boxed cake mix – any store bought mix will work

1 32 oz. can of pumpkin

4 eggs

2 cans sweetened condensed milk

8 Tbsp butter

1 1/2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp ginger

3/4 tsp nutmeg

1/2 tsp cloves

1 tsp salt

Preheat your oven to 350 degrees.

 photo gfpumpkincrumble3_zps6c32978a.pngUse your hands to mix 2 cups of the dry cake mix with 3 Tbsp butter, and press that mixture into the bottom of a 13×9 inch baking dish.

 photo gfpumpkincrumble1_zps7d80d449.pngNext, mix the pumpkin, sweetened condensed milk, eggs, 2 Tbsp butter, and the spices in a large bowl.

 photo gfpumpkincrumble2_zpsb1d3a327.pngPour the filling mixture into the baking dish.

 photo gfpumpkincrumble_zps043238b6.pngTop with remaining cake mix. For the last step, drizzle 3 Tbps of melted butter on top of the cake mix, and bake it for 45 minutes to an hour.

Then, out comes hot deliciousness – happy eating!

 photo gfpumpkincrumble4_zpsabc3263e.png

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Lisa Kieklak

Co-Founder at The Helpmates
Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.

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