Nothing says the holidays more to me than homemade pumpkin pie. This gluten free pumpkin dessert is a variation of pumpkin pie that will feed a crowd, making it perfect for a holiday get together. This pumpkin recipe was inspired by Taste of Home’s Great Pumpkin Dessert recipe from 2000 Quick Cooking’s Annual Recipe cookbook. This version of the Great Pumpkin Dessert recipe is gluten free, dairy free, egg free, nut free and vegan. It is almost a crisp dessert of sorts, just not made with the typical fruit filling. This is a recipe everyone in the family can enjoy.
1 can (15oz) solid pack pumpkin
12 oz coconut milk beverage (or other dairy free beverage)
Ener-G Foods Egg Replacer for 3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
2 tsp. fresh grated ginger
1 gf yellow cake mix (I used 1 1/4 c. of my GF all-purpose flour mix + 2/3 c. sugar)
1 c. gf rolled oats
3/4 c. melted coconut oil, melted
Preheat over to 350. Combine the first 6 ingredients. Pour into a greased 9×13 inch pan. Sprinkle cake mix over the top of the filling. Then sprinkle the oats on top of the cake mix. Drizzle the melted coconut oil over the top of the dessert. Bake @ 350 for about one hour. Allow to cool and serve with a scoop of your favorite non-dairy vanilla ice cream. Enjoy!!!