Cooking spray, for baking dish
1 (29-oz.) can pumpkin purée
1 (12-oz.) can evaporated milk
1 c. packed dark brown sugar
3 large eggs
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 c. chopped pecans
1 c. (2 sticks) butter, very thinly sliced
Whipped cream, for serving
Preheat the oven to 350º and grease a 9″-x-13″ baking dish with cooking spray. In a large bowl, whisk together the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Pour into prepared pan. In a medium bowl, stir cake mix and pecans together, then sprinkle evenly over the pumpkin mixture. Place pats of butter evenly on top. Bake until cake is set and the edges are crisp, about 1 hour 5 minutes. Let cool completely, scoops or cut into squares and top with whipped cream before serving.