Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup (200g) light brown sugar, packed
  • 2 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1 box (15.25 oz / 432g) spice cake mix
  • 1 cup (115g) pecans, roughly chopped
  • 3/4 cup (170g) unsalted butter, very cold and sliced into 24 thin squares

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth and eggs are fully incorporated.
  2. Pour the pumpkin mixture into a greased 9x13-inch baking dish. Evenly sprinkle the dry spice cake mix over the wet mixture. Do not stir. Use the back of a spoon to lightly level the powder.
  3. Scatter the chopped pecans over the dry cake mix. Place the cold butter slices in a grid pattern across the top, covering as much dry mix as possible. Bake for 50–55 minutes until the center is set with a slight jiggle.