Ingredients:

  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated skim milk
  • 3 large eggs
  • 0.5 cup coconut sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla bean paste
  • 1 box (15.25 oz) reduced-sugar spice cake mix
  • 0.75 cup unsalted grass-fed butter, frozen
  • 1 cup raw pecans, roughly chopped
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your ceramic or glass baking dish. Note: This prevents the custard from sticking to the sides as it sets.
  2. Whisk the pumpkin puree, evaporated milk, eggs, coconut sugar, spice, and vanilla bean paste in a large bowl. Whisk until bubbles form on the surface. This aeration helps the custard feel lighter once baked.
  3. Pour the mixture into the dish. Look for an even, level surface before moving to the next step.
  4. Sprinkle the cake mix over the pumpkin. Do not stir. Note: Stirring will ruin the distinct layers and result in a muddy texture.
  5. Grate the frozen butter over the cake mix using the large holes of a grater. Cover every inch of the dry mix.
  6. Top with the chopped pecans. Spread them to the very edges so every slice has a crunch.
  7. Add the flaky sea salt. This little touch brings out the warmth of the pumpkin pie spice.
  8. Bake for 45–50 minutes. Bake until the edges are set and the top is deeply browned.
  9. Remove and let the cake rest for 20 minutes. This is mandatory for the custard to firm up so it doesn't run when sliced.