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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is now one of my family's traditional Thanksgiving desserts, and is a nice and easy alternative to pumpkin pie. Ingredients:
1 (15 ounce) can pumpkin |
1 (12 ounce) can evaporated milk |
3 eggs |
1 cup sugar |
4 teaspoons pumpkin pie spice |
1 (18 ounce) box white cake mix (preferably betty crocker super moist) |
1 1/2 cups pecans, chopped |
3/4 cup butter, melted |
Directions:
1. Preheat oven to 350.
2. Grease bottom and sides of a 13x9 rectangular pan.
3. Combine pumpkin, milk, eggs, sugar and pumpkin pie spice in medium bowl until smooth.
4. Pour into prepared pan.
5. Sprinkle dry cake mix over pumpkin mixture.
6. Sprinkle with pecans.
7. Drizzle butter evenly over top.
8. Bake 50-60 minutes until knife comes out clean. Watch closely, the pecans may burn so you might want to cover with tin foil.
9. Cool at least 1 1/2 hours before serving.
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