Ingredients:

  • 15 oz pumpkin puree
  • 12 fl oz evaporated milk
  • 2 large eggs
  • 0.5 cup coconut sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp sea salt
  • 15.25 oz spice cake mix
  • 0.75 cup unsalted grass-fed butter, very cold
  • 1 cup raw pecans, roughly chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch ceramic or glass baking dish.
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, coconut sugar, cinnamon, ginger, cloves, and sea salt until the mixture is uniform and mahogany-colored.
  3. Pour the pumpkin custard base into the ungreased baking dish.
  4. Evenly sprinkle the dry spice cake mix over the pumpkin mixture. Do not stir. Use a spatula to gently level the powder so no pumpkin is visible.
  5. Using a box grater, grate the cold butter over the top of the cake mix to ensure even distribution. Alternatively, place very thin slices of butter across the entire surface.
  6. Top with roughly chopped pecans and an optional pinch of flaky sea salt.
  7. Bake for 50 minutes or until the topping is golden brown and the center is set. Allow to cool slightly before serving to let the custard firm up.