Okay, I’m going to need you to drop whatever you’re doing and make these right now. Trust me, you’ll thank me. These are quick and easy to whip up, and taste insanely good. The bottom is like a thick pumpkin pie filling, while the top is a crunchy, nutty mess of deliciousness. These are a home run.
Ingredients (13 x 9 pan):
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 cup sugar (I even used less.. about 1/3 cup)
4 teaspoons pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans
3/4 cup butter, melted
Preheat your oven to 350. Then, grease up your pan with some of the butter or cooking spray. In a mid-sized bowl, beat together pumpkin, milk, eggs, sugar, and pumpkin pie spice until smooth and well combined. Add half of the pack of cake mix, combine well.
Pour that mixture into the pan, and sprinkle the remaining cake mix on top, covering the mixture well. Then sprinkle with pecans, and cover the entire top in butter. Yes, it is going to look like an ooey gooey butter bath (see below).
Whatever, dessert isn’t about being healthy. Deal with it. Throw that sucker in the oven for 50-60 minutes, until the edges brown up a bit.
Once you’ve let it cool some (PATIENCE!), you can cut it into bars, which hold up pretty well and can be eaten by hand or with utensils like a civilized being.
I originally grabbed this recipe from Betty Crocker herself, and I altered it to make the pumpkin part less gooey and more pumpkin pie-y. I’ve gotta say, it came out pretty stinkin’ good.
Let me know if you try these and how they turn out!