Recipe from Mama Me Gluten Free (dot) com
2 large eggs
15 oz. pureed pumpkin
14 oz. sweetened condensed milk
1/2 cup dark brown sugar
1 cup pecans, chopped (if you have a stand mixer, let the mixer break them up for you - see below)
1 1/2 cups Pamela's Baking & Pancake Mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash of allspice
Small pinch of cardamom
Preheat oven to 350 degrees.
Grease 9x13 baking pan.
Into small mixing bowl, sift together baking mix and spices. Set aside.
Into large mixing bowl, add eggs, pumpkin, condensed milk and brown sugar. If you are using a stand mixer, also add pecans if they are whole and use the paddle attachment to mix everything together at low speed and let the paddle break up the pecans. If you have pecans already chopped, leave them out for now.
Add dry ingredients to pumpkin mixture and mix well until all combined. If you haven't added your pecans yet, do it now.
Pour into baking pan. Bake at 350 degrees for 35 to 40 minutes, or until cake springs back when lightly touched.
Cool in pan on wire rack. Enjoy warm or room temperature.