3 eggs (jumbo in size)
1 (30 ounce) can pumpkin pie mix (not plain puree)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
12 ounces evaporated milk
1 (18.25 ounce) box yellow cake mix
1 to 2 cups toasted chopped pecans
6 tablespoons melted unsalted butter
Spiced Cream (recipe below)

Preheat the oven to 350 degrees. Butter a 9X13 inch pan and set aside. In a large bowl beat the eggs until slightly thickened and lemon colored. Add the pumpkin pie mix, cinnamon, ginger, nutmeg, and salt. Mix well, then gently mix in the evaporated milk. Pour the mixture into the prepared pan and sprinkle the dry cake mix evenly over the top. Sprinkle with the pecans and pour the butter evenly over the entire pan. Bake for 50-60 minutes, or until the cake layer comes clean with a toothpick and bounces back when gently pressed. Serve warm, chilled, or at room temperature. Serve a bowl of Spiced Cream (recipe below) on the side, if you wish. Serves 12 generously.

Spiced Cream


1 cup heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger

Whip the cream until thick and stiff (but don’t turn it into butter!). Fold in the spices. Chill. Will keep in the fridge for hours, maybe even days.