This is absolutely to die for. I gave the recipe last year, but some of you haven't tried it, so here it is again. This has replaced pumpkin pie at our house. It is much better and even better for you!
1 15oz can pumpkin
1 cup evaporated milk
1 cup sugar or Splenda or sugar substitute that you use
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 (18.25oz) package butter-flavored yellow cake mix
1 cup chopped pecans (if you like nuts)
1 cup butter melted
sprinkle of ground nutmeg
Lite Cool whip optional
Stir first 5 ingredients together. Pour into a lightly sprayed Pam 13 X 9 in. baking dish. Sprinkle entire box of cake mix evenly over pumpkin mixture. Sprinkle pecons on top. Drizzle butter evenly over top of all.
Bakd 350 degrees for 1 hour to 1 hour and 5 min. or until golden brown.
Remove from oven and let stand 10 min. before serving. Serve warm or at room temp. with Cool Whip or whipped cream if desired. sprinkle nutmeg on top of topping.
I used a Betty Crocker Super Moist Butter Yellow Cake Mix.