Brown Butter Better Than Pumpkin Pie

12 servings

In a small sauce pan

• 60 ml butter

In a medium bowl

• 1 box yellow cake mix
• 5 ml pumpkin pie spice

In large bowl

• 29 oz canned pumpkin

Ready to go

• 1 large egg
• 20 ml pumpkin pie spices
• 17 oz evaporated milk
• 5 ml salt
• 375 ml sugar

1. Preheat oven to 350 degrees fahrenheit
2. Cook butter in a pan until browned, with a pleasant nutty aroma. Allow to cool completely, then whisk in 1 egg
3. Add boxed cake mix and a teaspoon of pumpkin pie spice and mix until it has a coarse, sandy texture
   • It should not turn into a dough, this happened to me. If this happens, add roughly 3 parts flour, 2 parts sugar, and a teaspoon more baking powder, until it is the proper, sand-like texture
4. Sprinkle half of the mix into a (greased or ungreased) 9" x 13" pan, setting aside the remainder
5. In a large bowl, add remaining 4 eggs and whisk until well beaten. Add canned pumpkin and stir until completely incorporated. Stir in sugar, salt, and 20 ml pumpkin spice mix. In two batches, stir in evaporated milk
6. Pour the pumpkin filling into the pan, then sprinkle the remaining cake mixture on top
7. Cook 60-70 minutes. A knife inserted into the center should come out clean, but the center may still be soft. Allow to cool for an hour
8. For best flavor, allow to cool in the fridge 8 hours before serving with whipped cream or vanilla ice cream. Better than pumpkin pie will last several days in the fridge

Notes

• Source: [https://www.itsalwaysautumn.com/easy-pumpkin-pie-cake-recipe-better-than-pumpkin-pie.html](It’s Always Autumn)
• My dad originally made this for us when I was a kid. The recipe is very forgiving, don’t fret if you need to make adjustments