Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 13x9x2-inch pan. combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. pour into pan. sprinkle dry cake mix evenly over pumpkin mixture. top with pecans. drizzle with melted butter. bake at 350°f for 50 to 55 minutes or until golden. (check it early). cool completely. serve with whipped topping. refrigerate leftovers.

Target recipe: in small bowl, mix brown sugar and pumpkin pie spice; set aside. in small microwave-safe dish, microwave butter on high about 30 seconds or until melted. stir in vanilla. in large microwavable bowl, mix all cereals and pecans. pour butter mixture over cereal mixture, stirring until evenly distributed. add sugar and spice mixture and stir until coated. microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute. spread on wax paper or a cookie sheet to cool. store in airtight container.