This 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
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.
Use 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.
Next, mix the pumpkin, sweetened condensed milk, eggs, 2 Tbsp butter, and the spices in a large bowl.
Pour the filling mixture into the baking dish.
Top 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.