12 oz. can evaporated milk
3 eggs
3/4 c. sugar
1 t. salt
1 T. pumpkin pie spice
1 yellow cake mix, dry
3/4 c. chopped pecans, optional
3/4 c. melted butter (1 1/2 sticks)
Preheat oven to 350 degrees. Spray 9x13 dish. Combine milk, pumpkin, eggs, salt, and pumpkin pie spice. Pour into dish. Sprinkle dry cake mix on top. Sprinkle pecans on top. Drizzle butter on top. Bake 50-60 minutes. Cool 10 minutes. Serve warm with redi whip or vanilla ice cream. OR cool completely and cut into squares.
*Deanne didn't like the bottom of it being so soft, not firm like a pie, or that it didn't have a crust. I thought it was delicious, but would be good with a crust, too.
**possible option: place 1 crescent roll sheet on bottom of dish, Bake 10 minutes at 375 degrees then follow directions the rest of the way. This would make a plain crust for the dessert.
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