Ingredients
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Preparation
Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey. Sprinkle with the chopped pecans. Pour the melted butter evenly over the top of the cake. Bake for 60-70 minutes or until the top is lightly browned and the custard is set. Serve warm or cold. Store in the refrigerator.
