I love all things pumpkin. And this dessert is no exception. It's been a holiday family favorite for many years and it's really easy to make! I made it for our work Thanksgiving lunch last week and according to one of my co-workers, it was "heaven on a plate." The pecans are the most expensive ingredient but well worth it!
Combine in a large bowl:
1 can (16 oz) pumpkin-(I've only ever seen 15 oz and that works fine)
1 can evaporated milk (12 oz)
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/8 tsp salt
Pour into greased 9x13 dish. Sprinkle with 1 box of Duncan Hines Moist Deluxe yellow cake mix. Sprinkle with 1 cup of chopped pecans. Drizzle with 1 cup of melted butter. Bake at 50-55 minutes at 350 degrees or until golden brown. Served with whipped topping. Refridgerate leftovers.
Note: I'm not a calorie counter. But if you are, this is probably like 80% of your daily limit. But it's the holidays and it's ok to indulge a little..or maybe a lot :)
Recipe source: Judy Roche of Hendersonville, TN (a lady my mom knew through her work)
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