Bulk Pumpkin Pie

Ingredients:

• 3 large eggs
• 1 can (340 g) of unsweetened condensed milk
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla paste or vanilla extract
• 1 can (425 g) canned pumpkin puree
• 0.5 cup light brown sugar
• 1 package (430 g) of dry spice cake mix
• 3 graham crackers (2 x 5 inches each)
• 0.5 tbsp. chopped pecans
• 220 g unsalted butter, diced
• Ice cream or whipped cream, for serving

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
2. Combine the eggs, condensed milk, pumpkin pie spice, vanilla extract, and 1 teaspoon salt in the prepared pan and beat until smooth. Stir in the pumpkin puree and brown sugar. Sprinkle evenly with the dry cake mix.
3. Crush graham crackers with your hands and sprinkle them over the pan contents. Sprinkle with pecans, then with pats of butter. Bake the pie until the edges are set and the top is golden brown, about 1 hour (the center will still be soft). Let cool for 20 minutes.