Ingredients
1 can (15 ounces) Libby’s pumpkin puree
1 can (12 ounces) evaporated milk
4 Eggland’s Best eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon McCormick nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon Morton salt
1/2-ish box yellow cake mix (if you’d like a more cake-like consistency, use more – up to the full box. If you’d like it to be more like a pie texture, use around 1/2 the box)
1 cup chopped pecans
1 cup Kerrygold butter, melted
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
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.
From: reciperoost
