Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 355g) sweetened condensed milk
  • 2 large (100g) eggs
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 box (15.25 oz / 432g) spice cake mix
  • 1 cup (225g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13-inch pan.
  2. In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
  3. Beat in the eggs one at a time, followed by the brown sugar and spices. Stir until the mixture is a uniform, deep orange hue with no streaks of egg.
  4. Pour the mixture into the prepared pan, smoothing the top with a spatula.
  5. Open the spice cake mix and sprinkle it evenly across the top of the pumpkin base. Use your hand to level the powder; do not press it into the pumpkin.
  6. Carefully drizzle the melted butter over the cake mix, focusing on covering any dry spots of flour.
  7. Bake for 60 minutes until the edges are bubbling and the top has transformed into a mahogany-colored, shattering crust.
  8. Remove from the oven and let it cool for 15 minutes to allow the base to set.