Ingredients
Cooking spray, for baking dish
1 (29-oz.) can pumpkin purée
1 (12-oz.) can evaporated milk
1 c. packed dark brown sugar
3 large eggs
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 c. chopped pecans
1 c. (2 sticks) butter, very thinly sliced
Whipped cream, for serving
Preparation
Step 1Preheat the oven to 350º and grease a 9"-x-13" baking dish with cooking spray.Step 2In a large bowl, whisk together the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Pour into prepared pan. Step 3In a medium bowl, stir cake mix and pecans together, then sprinkle evenly over the pumpkin mixture. Place pats of butter evenly on top. Step 4 Bake until cake is set and the edges are crisp, about 1 hour 5 minutes. Step 5
Let cool completely, then cut into squares and top with whipped cream before serving.
To make this an extra special treat, we highly recommend you make your whipped cream yourself. There is something so special about a rich, velvety hand whipped cream that the canned stuff just can’t replicate. Once cooled this can be stored at room temperature for 12 hours to over night, but can last for up to 5 days in the fridge (and it might even be better eaten cold). Serve this decadent dessert with chopped pecans and whipped cream. If you want to go the extra mile you could crumble some ginger snaps over top! If you do try your hand at this recipe, let us know how it went in the comments below!
