1 not-big can pumpkin
1 same-size can evaporated milk
1 1/2 cup sugar
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons pumpkin pie spice OR 1 Tablespoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted
Mix together pumpkin, evaporated milk, eggs, sugar, cornstarch and spices.
Pour into greased 9 x 13 pan.
Sprinkle dry cake mix over top. Smooth out. Sprinkle chopped pecans over that.
Melt 2 sticks of butter. Pour evenly over top.
Bake at 350*F 45-60 minutes. Eat for breakfast, lunch, dinner. Maybe all 3! (yes, that last bit is straight from the book....)
I got this from Jelene Wilkinson. It tastes so much better than regular pumpkin pie. I am going to make it for dinner group next week.