Ingredients
Units
If making quick pumpkin layer:
- 30 ounces pumpkin pie mix
- 2 eggs, at room temperature
- 2/3 cup evaporated milk
If making homemade pumpkin layer:
- 4 cups homemade pumpkin puree or two 15oz cans canned pumpkin puree
- 1 cup brown sugar
- 4 eggs, at room temperature
- 2 teaspoons pumpkin pie spice mix
- 2 teaspoons vanilla extract
- 1 1/2 cups (12oz can) evaporated milk
For the topping:
- 3 1/2 cups (15oz box) white cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
Instructions
- Preheat the oven at 350°F/180°C
- Have ready a 9x13-inch baking dish.
- Beat together all pumpkin layer ingredients in a large bowl with an electric mixer until completely integrated and smooth, about 30 seconds. Scrape the sides of the bowl once or twice to make sure it’s all mixed.
- Pour pumpkin batter into the prepared pan.
- In a medium bowl stir together cake mix and melted butter. The mixture will be crumbly and there will be dry spots, that is fine.
- Sprinkle this topping over the pumpkin filling with your hands. It will sink a little here and there. Don’t sink it on purpose, just let it fall where it may.
- Top with the chopped pecans. You can do this before baking it (darker pecans), or wait until 20 minutes into baking to do so so they will not darken as much.
- Bake for about 50-55 minutes, until the top is golden brown and the filling still jiggles slightly. It’s important not to bake it until very firm because it will dry out the filling.
- Cool completely on a wire rack.
- Refrigerate leftovers, well covered. Bring to room temperature before eating.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients need to be well mixed).
- Serving it: treat it like a pumpkin pie. I recommend eating it plain at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream. My brother adds a drizzle of caramel sauce on top of the ice cream.
- Freezing it: let it cool completely and then wrap it tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
- Canned pumpkin pie filling: the homemade filling in the recipe here is always my first choice, but the canned filling works. You do have to add eggs and evaporated milk.
- Storing leftovers: always cover them (with plastic wrap or in an airtight container) and keep them in the fridge.
- Cake mixes: besides white, you can try yellow cake mix or even chocolate for a unique dessert.
- Toppings: besides the nuts, you can add chocolate chips or toffee bits.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American