Follow these steps for perfect results
pumpkin
canned
evaporated milk
canned
eggs
granulated sugar
brown sugar
firmly packed
pumpkin pie spice
divided
vanilla extract
pure
salt
yellow cake mix
package
pecans
chopped
butter
melted
Preheat oven to 350°F (175°C).
Spray a 13x9-inch baking pan with non-stick cooking spray.
In a large bowl, mix pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, 5 teaspoons of pumpkin pie spice, vanilla extract, and salt until well blended.
Pour the pumpkin mixture into the prepared baking pan.
In a medium bowl, mix cake mix and remaining 1 teaspoon pumpkin pie spice with a wire whisk.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle chopped pecans over the cake mix.
Drizzle melted butter evenly over the pecans and cake mix.
Bake for 50 minutes, or until golden brown.
Serve warm or at room temperature.
Serve with whipped cream and Spiced Pecans, if desired.
Store leftover dessert in the refrigerator.
Expert advice for the best results
Use a high-quality vanilla extract for the best flavor.
Toast the pecans before chopping for enhanced flavor.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Everything you need to know before you start
15 minutes
Can be made 1 day in advance and stored in the refrigerator.
Serve in squares, garnished with whipped cream and a sprinkle of chopped pecans.
Serve warm or at room temperature.
Pairs well with coffee or tea.
The bitterness of espresso complements the sweetness of the dessert.
A sweet Moscato can enhance the dessert flavors.
Discover the story behind this recipe
A popular Thanksgiving dessert.
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