Ingredients:

  • 1 can (15 oz) Pumpkin Purée
  • 1 can (12 oz) Evaporated Milk
  • 3 Large Eggs, room temperature
  • 1 cup (200g) Light Brown Sugar, packed
  • 1 tbsp (8g) Pumpkin Pie Spice
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 cup (120g) Chopped Pecans
  • 1 cup (226g) Unsalted Butter, melted

Instructions:

  1. Preheat oven to 350°F (180°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until completely homogenous. Pour into the prepared baking dish.
  3. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Use a fork to gently rake the top to ensure the powder is level without stirring it into the liquid.
  4. Top the cake mix evenly with chopped pecans.
  5. Slowly pour the melted butter over the entire surface, aiming for total coverage to hydrate the cake mix.
  6. Bake for 50 minutes until the edges are bubbling and the center has a slight, stable jiggle. Cool slightly before serving.