Ingredients:

  • 1 can (15 oz / 425g) pure pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1 cup (115g) chopped pecans
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until the mixture is completely smooth.
  3. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  4. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin base without stirring.
  5. Scatter the chopped pecans across the surface of the cake mix.
  6. Drizzle the melted butter evenly over the entire top, ensuring most of the dry powder is moistened.
  7. Place the pan in the center rack of the oven and bake for 50–60 minutes until the edges are bubbling and the top is deep mahogany-gold.
  8. Remove from the oven and let it cool for at least 15 minutes to allow the custard base to set.