| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | can (12 oz) evaporated milk |
| 3 | eggs |
| 1 | cup sugar |
| 4 | teaspoons pumpkin pie spice |
| 1 | box Betty Crocker® SuperMoist® yellow or spice cake mix |
| 1 1/2 | cups chopped pecans or walnuts |
| 3/4 | cup butter or margarine, melted |
| Whipped cream, if desired |
| Additional pumpkin pie spice, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. |
| 2. | Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. |
| 3. | Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. |
| 4. | To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. |
| No change. |
|
| Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin. |
Nutrition Information:
510 ( 250); 27g ( 10g, 1 1/2g); 90mg; 410mg; 60g ( 3g, 42g); 6g 120%; 0%; 15%; 10% 1/2 ; 3 1/2 ; 0 ; 1/2 ; 4 1/2 4