Pumpkin Pie Cake

There are several recipes on here for Pumpkin Pie Cake, but none quite like this. The recipe comes from a lady at my church. We enjoyed it very much and hope you do to. It is written to be gluten free, but the original recipe was not.

• Ready In: 1 hr 5 mins
• Serves: 12-18

Ingredients

• Bottom Crust

• 1⁄2 cup butter, melted
• 1 1⁄2 cups sugar
• 1  cup coconut
• 1  cup pecans, chopped
• 3⁄4 cup  gluten-free flour
• 3⁄4 cup oatmeal (gluten free)
• 2  tablespoons ground flax seeds

• Topping

• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 (11 ounce) can  Eagle Brand Condensed Milk
• 1 (3 1/2ounce) box instant butterscotch pudding mix
• 1 1⁄2 teaspoons pumpkin pie spice
• 2  eggs

Directions

1. Melt butter and combine with remaining crust ingredients.
2. Press into a greased 13 x 9-inch pan.
3. Combine topping ingredients and pour over crust.
4. Bake at 350 degrees for 50 minutes.