Ingredients
Use 9x9" pan - double for 13x9"
Preheat oven to 350
1/2 C. pecans, chopped and toasted
3/4 stick butter, melted
1 (15 oz.) can pumpkin
1/4 tsp. allspice
1/4 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 box yellow cake mix (dry)
Preparation
Mix pudding according to instructions on back of pumpkin can - **I use ALL the spices listed, PLUS those above (as the recipe was given to me…). Place pudding in greased pan, sprinkle with dry cake mix, sprinkle with nuts, then dribble melted butter over top. Bake 45 mins - 1 hour, till custard is set and top is golden brown. Serve with whipped cream.
