Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 box (15.25 oz / 431g) yellow cake mix
  • 1 cup (115g) chopped pecans
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat 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 smooth and uniform.
  3. Pour the pumpkin mixture into the prepared pan and spread evenly with a spatula.
  4. Evenly sprinkle the dry yellow cake mix powder over the top of the pumpkin base, ensuring the surface is entirely covered.
  5. Scatter the chopped pecans across the top of the cake mix.
  6. Drizzle the melted butter evenly over the cake mix and pecans, using a fork to gently push the butter into any dry patches.
  7. Bake for 50 to 60 minutes until edges are bubbling and the top is deep golden brown. The center should have a slight jiggle.
  8. Remove from the oven and let cool for 15 minutes to allow the custard to set fully.