Ingredients:

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 large eggs
  • 1 cup brown sugar, packed
  • 1.5 tbsp pumpkin pie spice
  • 0.5 tsp kosher salt
  • 15.25 oz yellow cake mix
  • 1.5 cups chopped pecans
  • 1 cup unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). In a large glass mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until completely smooth.
  2. Pour the liquid pumpkin mixture into an ungreased 9x13 inch ceramic or glass baking dish.
  3. Evenly sprinkle the dry yellow cake mix over the wet pumpkin base. Use an offset spatula to level the top, but do not stir the layers together.
  4. Distribute the chopped pecans evenly over the dry cake mix layer.
  5. Slowly pour the melted butter over the entire surface, ensuring as much of the dry mix is hydrated as possible.
  6. Bake for 50 minutes or until the edges are bubbling and the pecan topping is a deep, mahogany brown.