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Ingredients
  • 29 ounces canned pumpkin purée
  • 12 ounce can evaporated milk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 15 ounce box yellow cake mix
  • ½ cup pecans , chopped
  • 1 cup butter , melted
  • whipped cream , for serving
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