GLUTEN FREE PUMPKIN DESSERT
Last Thanksgiving, I came up with a special dessert that my granddaughter, who is on a gluten free diet, could eat. Others thought it was delicious when they tried a bite, so this year I decided to make it for the whole family! Holidays are the only times I bake with sugar and butter, so this recipe doesn't fit the mold of my other ones!
FILLING:
4 beaten eggs
29 ounce can pumpkin
12 ounce can evaporated milk
1 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 teaspoon salt
TOPPING:
6 cups Rice Chex
6 tablespoons butter, melted
1/2 cup brown sugar
1/2 teaspoon cinnamon
Sweetened whipped cream (opt.)
In a large mixing bowl, combine filling ingredients. Pour into an oiled 9 by 13 inch pan. For topping, place Rice Chex in a large zipper bag and crush with a rolling pin. Place crumbs in a large bowl and stir in butter, brown sugar, and cinnamon. Sprinkle evenly over the top of pumpkin mixture. Bake at 350 degrees for 60-70 minutes, or until set. Chill before serving. Top each serving with sweetened whipped cream, if desired. Makes 12-15 servings.
Thanks for posting this- it looks yummy!
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