This is one of the best desserts you will ever taste!  You would never guess it is gluten free – the crust made from Betty Crocker gluten free yellow cake mix together with butter and pecans will blow you away!  This recipe is truly amazing and your family and/or guests will love it.  If gluten is not a problem for you, then this recipe can be made with gluten – simply sub regular yellow cake mix for the gluten free cake mix.

• 1 box Betty Crocker Gluten Free yellow cake mix
• 1/2 cup finely chopped pecans
• 1/2 cup butter, softened
• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1 Tablespoon pumpkin pie spice
• 2 tablespoons whipping cream
• 2 eggs

Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13×9-inch pan, press remaining mixture. Bake 10 minutes.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.