Crustless Pumpkin Pie

I received an email from Gooseberry Patch and this was one of the featured recipes. Just in time for the Holidays!

• Ready In: 55 mins
• Serves: 8-10
• Yields: 1 9 x 13 inch pan

Ingredients

• 4  eggs, beaten
• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 1 1⁄2 cups sugar
• 2  teaspoons pumpkin pie spice
• 1  teaspoon salt
• 1 (18 1/2ounce) package  yellow cake mix
• 1  cup pecans, chopped
• 1  cup butter, melted
•  whipped topping, garnish (optional)
•  walnuts, chopped, garnish (optional)
•  cinnamon, garnish (optional)
•  nutmeg, garnish (optional)

Directions

1. Preheat oven to 350 degrees.
2. Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
3. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
4. Bake for 45 minutes to one hour, testing for doneness with a toothpick.
5. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.