1 (15 oz) can pumpkin
1 (12 fl oz) can nonfat evaporated milk
1 cup white sugar
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
1/2 teaspoon salt
1 package yellow cake mix
1/2 cup butter, melte
1 cup chopped pecans
Preheat oven to 350. Grease and flour a 9×13 inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves, and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake 55 min or until edges are lightly browned. Allow to cool.
- I add a little more chopped pecans.
Serve with whipped cream or vanilla ice cream.
- Make sure to let it cool or else it will be soupy.
- Great crowd pleaser at Thanksgiving!