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Upside-Down Pumpkin Smoosh

Originally aired

INGREDIENTS
  • 1 16-ounce can pumpkin
  • 1 12-ounce can evaporated milk
  • 3 eggs
  • 1 1/2 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 package yellow cake mix
  • 1 cup pecans
  • 3/4 cup melted butter
  • Whipped cream, for topping
PREPARATION

Preheat oven 350F.

Combine pumpkin, milk, eggs, sugar, spices and salt in a mixing bowl and pour into 9x13 pan. Sprinkle with dry cake mix and chopped pecans, and pour melted butter over top.

Bake 1 hour, until done. Serve warm topped with whipped cream.

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