Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 box (15.25 oz) spice cake mix
  • 3/4 cup unsalted butter, melted
  • 1 cup pecans, finely chopped

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth and sugar is dissolved.
  3. Pour the pumpkin mixture into the prepared pan, spreading it evenly to the edges.
  4. In a separate small bowl, combine dry spice cake mix and chopped pecans.
  5. Stir melted butter into the cake mix and pecans until moistened into coarse crumbles.
  6. Sprinkle the crumble mixture evenly over the raw pumpkin base.
  7. Bake for 50 to 60 minutes until the edges are set and the topping is deep mahogany-brown.
  8. Remove from oven and cool for 15 minutes to allow the custard to set before serving.