This is the pumpkin recipe that you didn’t know you needed but then you taste it and realize that it’s your new favorite. Right now I’m writing about pumpkin while sipping my pumpkin spiced iced coffee in the morning hours of a quiet house and I have to say it’s a wonderful start to the day.

If you’re looking for a fun fall dessert to make this weekend or something new to add to your Thanksgiving meal. This just might be it!

Ingredients:
29 oz pumpkin puree
12 oz evaporated milk
1.5 teaspoons pumpkin pie space
1 cup sugar
4 eggs
15 oz yellow butter cake mix (1 box)
3/4 cup pecans, chopped (optional)
1 cup butter, melted
Cool whip – recipes say optional… but is it really? 🙂

Preheat the oven to 350

Spray a 9×13 with Pam

In a large bowl mix pumpkin puree, milk, sugar, eggs and pumpkin pie spice well

Pour into the 9×13 baking dish

Sprinkle the cake mix evenly over the pumpkin mixture and then sprinkle the pecans

Gently pour the melted butter as evenly as you can oven the full 9×13

Bake for 50-60 minutes until the top is turning beautifully toasty.

This recipe is a keeper! Thanks for stopping by. Hope you are having a wonderful fall.