Actually, more like a crumble...
You will need
A bowl to mix it up in.
9 x 13 baking pan
Something to stir it with. (I find a silicone spatula works well)
Some measuring spoons and cups.
Ingredients
About 30 oz of pumpkin puree, not pumpkin pie filling
3 eggs
½ cup brown sugar, packed
½ cup white sugar
12 oz of evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon allspice
1 teaspoon ground nutmeg ( Yes, I grate my own from fresh )
½ teaspoon salt
1 box cake mix ( spice, butter pecan, pumpkin, yellow, any would work )
½ cup chopped pecans optional
½ cup melted butter
Instructions
Preheat oven to 350F/180C/4 Gas Mark
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk.
Stir in cinnamon, ginger, cloves and salt.
Pour into pan.
Sprinkle dry cake mix evenly over the pumpkin filling.
Sprinkle pecans over the cake mix.
Drizzle melted butter over all.
Bake in preheated oven for around 1 hour
Store in refrigerator
Notes
I used the butter pecan cake mix, to get the flavor of the pecans, without the nuts actually on the cake. But any of the mentioned cake mixes would work, along with other nuts as well, such as walnuts, or for a treat, candied pecans.
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