Preheat oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix pumpkin layer: In a large bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour into prepared dish.
Add topping: Sprinkle dry cake mix evenly over the pumpkin mixture. Top with chopped pecans. Drizzle melted butter evenly over the top.
Bake: Bake for 50–60 minutes, until the center is set and the top is golden and crunchy.
Cool & serve: Let cool at least 15 minutes before serving. Serve warm or chilled, plain or with whipped cream or vanilla ice cream.
💡 Tips:
Swap pecans for walnuts or skip nuts entirely if you prefer.
For extra spice, add a pinch of cardamom or pumpkin pie spice to the filling.
This dessert sets as it cools, so don’t worry if it looks a little soft when you take it out of the oven.
Would you like me to give you a mini individual version (baked in muffin tins) that’s perfect for parties or portion control?
