This is a dessert that many of you have asked me to post on my blog. It is a great alternative to pumpkin pie and serves a lot more people than a regular pie. No crust and so easy. A real treat to have at Thanksgiving or any fall event! So, here we go!!!!
1-16 oz. can of pure pumpkin
1-12 oz. can of evaporated milk
1 cup sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 1/2 tsp. salt
Using mixer, mix together all of the above ingredients and pour into a 9x13 ungreased, pyrex dish OR fill baking cups 2/3 full. Top with:
2 cups yellow cake mix (not the kind with pudding) sifted evenly over the pumpkin mixture.
1 stick butter, melted and drizzled over cake mix
1 cup of chopped pecan pieces sprinkled on top
Bake at 350 for 50-55 minutes, until slightly firm. Chill overnight,serve cold and top with whipped topping.