Wrapping up our pumpkin recipe series with a classic that’s sure to be a hit this Thanksgiving!
- 1 (16-oz.) can solid pack pumpkin
- 1 (12-oz.) can evaporated milk
- 3 lg. eggs
- 1 1/2 c. sugar
- 4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. yellow cake mix
- 1 c. chopped pecans
- 1 c. butter or margarine, melted
- Whipped topping
Preheat oven to 350 degrees. Grease bottom of 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butte. Bake at 350 degrees for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.