A delightful twist on a classic pumpkin dessert, perfect for Thanksgiving or any fall gathering.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking right from the start.
Grease a 9x13-inch baking dish with butter or non-stick spray.
Ensure the entire surface is coated to prevent sticking.
In a mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Whisk until smooth.
Mix thoroughly to ensure the spices are evenly distributed.
Pour the pumpkin mixture into the prepared baking dish.
Use a spatula to scrape the bowl clean and spread the mixture evenly.
Sprinkle the cake mix evenly over the pumpkin mixture.
Spread the mix gently to avoid sinking into the filling.
Top with the chopped pecans, spreading them evenly.
Press the nuts slightly into the cake mix for better adherence.
Drizzle the melted butter evenly over the top.
Ensure the butter covers the entire surface for a golden crust.
Bake in the preheated oven for 55-60 minutes, or until the top is golden and the filling is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the dessert cool completely before serving.
Cooling allows the flavors to meld and the texture to set.
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