Pumpkin Pie Cake

• 12 cup butter, melted
• 1 12 cups sugar
• 1 cup coconut
• 1 cup pecans, chopped
• 34 cup gluten-free flour
• 34 cup oatmeal (gluten free)
• 2 tablespoons ground flax seeds
• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 (11 ounce) can Eagle Brand Condensed Milk
• 1 (3 1/2 ounce) box instant butterscotch pudding mix
• 1 12 teaspoons pumpkin pie spice
• 2 eggs

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.

butter, sugar, coconut, pecans, flour, ground flax seeds, pumpkin, milk, pumpkin pie spice, eggs

Taken from www.food.com/recipe/pumpkin-pie-cake-442869 (may not work)