Ingredients
Filling:
1 large can pureed pumpkin
12 ounced evaporated milk
1 cup brown sugar
4 eggs
4 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon salt
Topping:
1 box yellow cake mix with pudding
1 1/2 cup chopped pecans
2 sticks melted butter
Preparation
Preheat oven to 325. Grease two 9" pie pans, and line with wax paper. Combine filling ingredients, whisking until smooth. Pour into prepared pans. Sprinkle each with 1/2 box cake mix, then half of the pecans. Drizzle each with half the melted butter. Bake for 55-60 minutes, or until deeply browned and knife comes out clean. Cool completely. Refreigerate overnight. To serve, invert onto a plate.
