Wednesday, November 27, 2013

Gluten Free Pumpkin Crumble Recipe

This is my first BIG holiday being gluten free and I am learning some easy ways to incorporate recipes I love into my new lifestyle.  One of my favorite (and easiest) recipes for Thanksgiving is a pumpkin crumble, once you try it you will just have to make it again!!!

pumpkin crumble pictures-01

For this recipe, you need just a few ingredients:

1 can of pumpkin pie filling with spices or 2 smaller cans of pumpkin and follow the directions for the pumpkin pie

2 large eggs

2/3 cup of evaporated milk

1 yellow boxed cake mix

1 stick of butter - room temp

Start by mixing together the pie filling with the eggs and evaporated milk until smooth, then pour into your preferred dish.  I have used a jelly roll pan, 9 x 13 pan and this time was a few ramekins with a 9 x 9 pan.

Then in another bowl, combine the butter and cake mix using your fingers, until it is all mixed together.

Now for the fun part, cover the pumpkin filling with all of the cake mix and butter crumbles....go a little crazy here, and don't worry about any of the crumbles sinking into the filling.

Bake at 375 for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.

I serve mine with a little bit of whipped cream, it is SO good!

Of course you can make this with a regular yellow cake mix as well, give it a try and let me know what you think.


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