Ingredients:

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 15.25 oz spice cake mix
  • 1 cup unsalted butter, melted
  • 1 cup chopped pecans

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C). Grease a 9x13 inch baking dish thoroughly with butter or non stick spray. Note: Greasing prevents the custard from sticking to the edges, ensuring clean squares.
  2. Whisk the Base: In a large mixing bowl, combine the 15 oz pumpkin puree, 12 oz evaporated milk, 3 large eggs, 1 cup sugar, 2 tsp pumpkin pie spice, and 0.5 tsp salt. Whisk vigorously until the mixture is uniform and emulsified.
  3. Pour the Foundation: Transfer the pumpkin custard mixture into the bottom of your prepared baking dish, smoothing it into the corners.
  4. Add the Cake Layer: Sprinkle the 15.25 oz spice cake mix evenly over the wet pumpkin. Note: Do not stir this in; the separation is what creates the cake like top.
  5. Level the Powder: Use a fork to gently rake across the top of the dry cake mix to ensure an even thickness until no large mounds of flour remain.
  6. Nutty Crunch: Distribute the 1 cup of chopped pecans evenly over the entire surface of the dry cake mix.
  7. The Butter Drizzle: Carefully drizzle the 1 cup of melted butter over the top. Aim for maximum coverage, especially near the edges.
  8. Bake for Victory: Place the dish in the center of the oven and bake for 55 minutes until the edges are bubbling and the top is golden brown.
  9. The Cooling Phase: Remove from the oven and let it sit for at least 15 minutes. This allows the custard to finish setting so it doesn't fall apart when served.