A delightful twist on a classic pumpkin dessert, featuring a crunchy walnut topping and a rich, creamy base.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
In a mixing bowl, combine the pumpkin puree, eggs, evaporated milk, sugar, and pumpkin pie spice until smooth.
Mix thoroughly to ensure all ingredients are well incorporated.
Pour the mixture into a greased 9x13 baking pan.
Use a spatula to spread the mixture evenly.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Ensure the cake mix covers the entire surface for an even topping.
Drizzle the melted butter over the cake mix, ensuring it is evenly distributed.
Use a spoon to help distribute the butter evenly.
Sprinkle the chopped walnuts over the top.
Press the walnuts slightly into the mix for better adherence.
Bake in the preheated oven for 45 minutes or until the top is golden and the filling is set.
Check the dessert halfway through to ensure even baking.
Let the dessert cool slightly before serving. Serve with a scoop of ice cream or a dollop of whipped cream.
Allowing the dessert to cool helps it set and enhances the flavors.
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