Ingredients:

  • 425 g pumpkin puree
  • 240 ml evaporated milk
  • 100 g coconut sugar
  • 2 large eggs
  • 6 g pumpkin pie spice
  • 3 g salt
  • 432 g yellow cake mix
  • 115 g chopped pecans
  • 170 g unsalted butter, melted

Instructions:

  1. In a large bowl, combine the pumpkin puree, evaporated milk, coconut sugar, eggs, pumpkin pie spice, and salt.
  2. Whisk vigorously until smooth and the spice is evenly distributed. Pour the batter into a greased 9x13-inch pan, spreading it evenly.
  3. In a separate bowl, toss the yellow cake mix with the chopped pecans.
  4. Pour the melted butter over the cake mix, stirring gently until it resembles wet sand with small clumps.
  5. Sprinkle the crumble evenly over the pumpkin base. Do not press down.
  6. Bake at 350°F (175°C) for 50–60 minutes until the edges are bubbling and the topping is deep golden brown.
  7. Allow the cake to rest for 20 minutes before slicing.