Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 box yellow cake mix (about 15.25 oz)
- ½ cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
Equipment Needed
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spoon or spatula for spreading
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt. I love using a whisk to get it nice and smooth; it feels like a warm hug! Once it’s well blended, pour this pumpkin mixture into the bottom of your greased 9×13-inch baking dish. Be sure to spread it out evenly so every bite packs that pumpkin goodness. (See the next page below to continue steps…)