28 oz real pumpkin...not pie filling or fresh cooked pumpkin
butter pecan cake mix
pecans, in pieces
1Mix together the pumpkin as per your own pumpkin pie recipe or use mine below..remember to DOUBLE the ingredients!! Make as if you were going to make 2 pumpkin pies .Pour the mixture into the greased 9 x 13 glass pan. Sprinkle the DRY cake mix evenly over the pumpkin. Use the whole package. Gently even out with a fork.
Pour the melted butter over the dry cake mix. It should be mostly covered. You might need a little more than a cup. It should not be too moist.
Sprinkle the cup of pecans over top of mixture. Poke the mixture with the fork in a few places to let the topping go into the pumpkin mixture a little. Don't mix.
Bake in 350 degree oven for close to an hour. If a knife tested in the centre of the cake comes out clean then it is cooked. Less is better than more.
Pumpkin Pie Filling (DOUBLE FOR A 9x 13 PAN)
2 c prepared cooked pumpkin...i used fresh but canned is ok too
1 1/2 c evaporated milk
2 lg eggs
1/2 c brown sugar, packed
1/2 c granulated sugar
1/2 tsp salt
2 tsp pumpkin pie spices
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice, ground
1/8 tsp cloves
2Serve with a dollop of whipped cream. so yummy!!