1 can (29oz.) Pumpkin pie filling
4 Eggs (large size), slightly beaten
1 1/2 cups Granulated sugar
12 oz. Low-fat evaporated milk
3 teaspoons Pumpkin pie spice
1 box Spice cake mix (box that makes 9×13 pan size cake)
1/2 to 3/4 cup Chopped pecans (choppped into small pieces)
1 or 2 sticks Butter, melted (original recipe calls for 2 sticks, but you can reduce amount)
Grease 9×13 pan. Preheat oven to 350 degrees.
Combine pumpkin pie mix and eggs, add sugar, milk and spice. Mix well.
Place in pan and sprinkle dry mix over top of pie mixture. Sprinkle nuts over dry cake mix, and drizzle butter over the contents in the pan (peacans). Bake approx. 35 minutes.
Top with whipped cream or whipped topping or serve with ice cream if desired.
Note: layer dessert as follows:
bottom layer: pie mix, eggs, sugar, milk, spice
next layer: dry cake mix sprinkled across
next layer: pecans sprinkled across
top layer: melted butter drizzled
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