Pumpkin Surprise is a nice light dessert to serve after a dinner with all the trimmings.  

This gluten free dessert is very easy to make and will delight your guests with the combination of fall flavours and the surprise topping of cake mix and pecans.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I started by dumping the full can of pure pumpkin puree into a large mixing bowl.

Then I added the eggs, brown sugar, cinnamon, nutmeg, ginger and salt to the bowl with the pumpkin.

Using a large spatula, I stirred the ingredients until they were combined and no lumps remained.

Now I poured in the almond milk.  I try to avoid dairy whenever possible and that is why I used almond milk.  

You can use regular milk if you prefer or even evaporated milk.

I used the spatula again to stir in the milk until it was smooth.

Once blended, I carefully poured the pumpkin mixture into a 9 x 13″ baking pan that had been sprayed with cooking spray.

I put the pan into a preheated 425F oven for 20 minutes.  When I removed the pan I lowered the oven temperature to 350F.  I allowed the pumpkin to cool for 15 minutes.

After 15 minutes I sprinkled the cake mix on top followed by the melted margarine and maple syrup.  I finished by sprinkling a layer of pecan pieces on the top.

Now I returned it to the oven at 350F to cook for 30-35 minutes.  I cooked it until it was golden brown around the edges.

I allowed the Pumpkin Surprise to cool in the pan before slicing and serving it.  Enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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