Pumpkin pie may be a holiday tradition, but there’s room for another way to serve those familiar flavors. This dessert pairs a creamy, spiced pumpkin filling with a buttery cake-and-pecan topping. No piecrust to roll or mixer to pull out: The layers go into a baking dish for Thanksgiving dinner or a holiday potluck.

Makes about 15 servings

Ingredients

2 (15-ounce) cans pure pumpkin puree (not pumpkin pie filling)
1 (12-fluid-ounce) can evaporated milk
4 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
1 (13.25-ounce) box yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, divided

Topping
Lightly sweetened whipped cream (optional)

Directions

1. Heat the oven to 350 F. Lightly grease a 9-by-13-inch baking dish.

2. In a large bowl, whisk the pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth. Pour the filling into the baking dish.

3. Sprinkle the dry cake mix evenly over the filling, then scatter the pecans over it. Keep the layers separate; do not stir.

4. Melt ½ cup of butter, and drizzle it evenly over the topping. Thinly slice the remaining butter and distribute it across any remaining dry patches.

5. Bake for 45 to 60 minutes, checking after 45 minutes. The topping should be golden and the filling set at the edges with a slight jiggle, not a liquid ripple, in the center. A food thermometer inserted into the filling should read at least 160 F. Loosely cover with foil if the topping browns before the filling sets.

Let stand at least 30 minutes before serving. Spoon into bowls or onto dessert plates while slightly warm. Add lightly sweetened whipped cream, if desired. Refrigerate leftovers within 2 hours and use within 3 to 4 days.