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.

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!

Yield: 15

Pumpkin Surprise-Gluten Free

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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.

Prep Time 10 minutes

Cook Time 55 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

• 796 ml can pure pumpkin puree (27 oz)
• 4 eggs, large
• 2 cups packed brown sugar
• 2 tsp cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 1/2 cups almond milk
• 15 oz Betty Crocker Gluten Free Golden Cake Mix (425 g)
• 3/4 cup margarine, melted
• 1/2 cup maple syrup
• 1 cup chopped pecans

Instructions

1. Preheat oven to 425F.
2. Grease a 9 x 13" baking pan.
3. Dump the pumpkin puree into a large mixing bowl.
4. Add the eggs, brown sugar, cinnamon, nutmeg, ginger, salt and milk to the bowl and mix the ingredients together well.
5. Pour pumpkin into the greased pan.
6. Bake in the 425F oven for 20 minutes.
7. Remove from oven and allow to cool for 15 minutes.
8. Lower oven temperature to 350F.
9. Sprinkle the gluten free cake mix over top of the pumpkin after the 15 minutes has passed.
10. Take the melted margarine and drizzle it over the cake mix.
11. Drizzle the maple syrup over the cake mix as well.
12. Finish by sprinkling a layer of chopped pecan pieces on the top.
13. Return to the oven at 350F for 30-35 minutes. Until golden brown around the edges.
14. Cool in the pan before serving.
15. Cut into pieces and serve warm or cold.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 403 Total Fat: 17g Saturated Fat: 3g Trans Fat: 2g Unsaturated Fat: 13g Cholesterol: 50mg Sodium: 315mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 3g Sugar: 45g Sugar Alcohols: 0g Protein: 4g