1 can (16 oz) pumpkin pie filling
1 can (12 oz) evaporated milk
3 eggs
1 teaspoon allspice or pumpkin pie spice
1/2 teaspoon cinnamon
1 package yellow cake mix (Betty Crocker makes gluten free cake mix!)
1 cup chopped pecans
1 cup melted butter
whipped topping
Preheat oven to 350. grease bottom of 13 x 9 pan.
Combine first 5 ingredients in a bowl,,,dump into greased pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle the melted butter on top….oh yeah,,,the entire cup of melted butter!!!
Bake at 350 for 50-55 minutes, or until golden brown. You might want to cover loosely with foil during the last 10-15 minutes to prevent the pecans from burning.
Serve with whipped topping.
Put any leftovers in the fridge! 🙂
Hope you enjoy it!!
FarmFixins 