Ingredients:

  • 15 oz Pure Pumpkin Puree
  • 12 fl oz Low-fat Evaporated Milk
  • 3 Large Eggs
  • 0.5 cup Grade A Maple Syrup
  • 1 tbsp Pumpkin Pie Spice
  • 0.5 tsp Sea Salt
  • 15.25 oz Spice Cake Mix
  • 1 cup Raw Pecans, roughly chopped
  • 0.75 cup Grass-fed Butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the pumpkin puree, low-fat evaporated milk, eggs, maple syrup, pumpkin pie spice, and sea salt until smooth and the color is uniform.
  2. Pour the pumpkin custard mixture into an ungreased 9x13 inch baking dish and spread evenly.
  3. Sprinkle the dry spice cake mix evenly over the top of the pumpkin mixture. Use the back of a spoon to ensure even coverage without stirring the layers.
  4. Distribute the chopped pecans evenly over the cake mix layer to provide structural crunch.
  5. Drizzle the melted butter carefully over the entire surface, aiming to saturate as much of the dry cake mix as possible.
  6. Bake for 50 minutes or until the edges are bubbling and the center is set with a golden-brown, crisp topping.