This easy fall dessert layers spiced pumpkin custard with buttery cake crumbles and crunchy pecans—perfect for holiday gatherings or cozy weekends.

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

4 large eggs

1–1½ cups sugar (granulated and/or brown)

2 tsp pumpkin pie spice

1 tsp salt

1 box yellow or French vanilla cake mix

1 cup chopped pecans (or walnuts)

1 cup (2 sticks) unsalted butter, melted

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Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.

In a large bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour into the prepared pan.

Evenly sprinkle dry cake mix over the pumpkin mixture—do not stir.

Top with chopped pecans.

Drizzle melted butter evenly over the surface.

Bake for 60–80 minutes, covering with foil if the top browns too quickly. The custard layer should be set.

Cool completely on a wire rack. Chill before slicing for neat portions. Serve warm or chilled with whipped cream or ice cream.

For a custard-dominant dessert, use half the cake mix.

Substitute nuts with toffee bits, coconut, or leave plain for a nut-free version.

Drizzle with caramel or top with ice cream for extra indulgence.