The recipe is absolutely divine. I made it with spice cake mix and adjusted the seasonings but yellow cake mix is also good. 1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers. Makes 16 to 20 servings. Posted to Bakery-Shoppe Digest V1 #206 by email@example.com (Angela Gilliland) on Aug 29, 1997
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 335 (48%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 228.1mg||70 %|
|Sodium 289.8mg||10 %|
|Potassium 199mg||5 %|
|Total Carbohydrate 85.6g||25 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 83.7g|
|Protein 8.7g||12 %|
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Calories per serving: 695
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