Ingredients:

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp fine sea salt
  • 15.25 oz spice cake mix
  • 1 cup unsalted butter, frozen or melted
  • 1 cup raw pecans, roughly chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch ceramic or glass baking dish.
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and sea salt until the mixture is uniform and silky.
  3. Pour the pumpkin custard mixture into the prepared 9x13 pan.
  4. Evenly sprinkle the dry spice cake mix over the wet pumpkin base. Do not stir. Use the back of a spoon to gently level the powder to the edges.
  5. Sprinkle the chopped raw pecans across the top of the cake mix layer.
  6. Apply the butter: If using the grated method, grate the frozen butter sticks directly over the top to cover all dry spots. Alternatively, drizzle melted butter evenly over the surface.
  7. Bake for 50 minutes or until the topping is golden brown and the pumpkin layer is set.