Archive for November 22nd, 2011

Our family’s favorite Thanksgiving dessert has a pumpkin filling on the bottom that is sprinkled with cake mix and pecans, then drizzled with butter for a crispy, buttery topping.  It’s absolutely wonderful with real whipped topping on it!  So it was one of the first Thanksgiving recipes I converted to be gluten free. You can make the cake mix from scratch using the recipe below, but I’ve found that the GF Pillsbury yellow cake mix works perfectly.  (It’s the best of the GF cake mixes I’ve tried.) Since it makes a 9″x13″ pan, it’s great for a crowd – or lots of leftovers! Happy Gluten Free Thanksgiving.    

14 oz. can pumpkin puree (not the pie filling with spices added)
2 eggs
1 1/2 c. evaporated milk or canned coconut milk (with full fat)
1 1/3 c. sugar
1 T. pumpkin pie spice
1/2 tsp. salt

Cake Mix (or GF Pillsbury yellow cake mix):
1 3/4 c. gluten free flour blend (see recipe below)
1/4 c. cornstarch
1 c. sugar
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum


1 1/4 c. chopped pecans (I use the “cookie pieces” or bits that come pre-chopped)
1 c. melted butter or dairy free margarine (I use Earth Balance for dairy free)
1 tsp. vanilla extract (omit if using a boxed mix containing vanilla flavoring)

In a large mixing bowl, stir together pumpkin filling ingredients until smoothly blended.  Pour filling into a greased, 9″x13″ pan.  In a separate bowl, mix together cake mix.  Sprinkle cake mix evenly over top of filling.  Scatter nuts over cake mix.  Melt butter and stir in vanilla (unless using a boxed mix containing vanilla).  Drizzle melted butter over nuts, moistening as much cake mix as possible (to avoid fights with your husband over who gets the yummy pieces where the butter pooled).

Bake at 350 degrees for 50-55 minutes or until set and golden.  Cool at least one hour in pan on a wire rack before serving.  Serve with whipped cream.  Store leftover dessert in the refrigerator, if you’re lucky enough to have leftovers.

Brenda’s All-Purpose Gluten Free Flour Blend:

1 c. white rice flour
1 c. brown rice flour
1/3 c. tapioca flour/starch
1/3 c. cornstarch
1/3 c. potato starch
1 T. sweet rice (also called sticky rice) flour
1 T. potato flour

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