A delightful twist on the classic pumpkin pie, featuring a crunchy pecan topping and a rich, spiced pumpkin base.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease the bottom of a 13x9-inch baking dish.
Use butter or cooking spray for easy cleanup later.
In a mixing bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
Mix thoroughly to ensure the spices are evenly distributed.
Pour the pumpkin mixture into the prepared baking dish.
Use a spatula to scrape all the mixture from the bowl.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Spread the cake mix gently to avoid sinking.
Top with chopped pecans, spreading them evenly.
Distribute the pecans for a consistent crunch in every bite.
Drizzle melted butter evenly over the top.
Ensure the butter covers all areas for a golden crust.
Bake in the preheated oven for 50 to 55 minutes, or until the top is golden and set.
Check the dessert at 50 minutes to prevent overbaking.
Allow the dessert to cool completely before serving.
Cooling helps the layers set for easier slicing.
Serve with whipped cream or your favorite topping. Enjoy!
Add a sprinkle of cinnamon on the whipped cream for extra flair.
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