This is amazing warm with whipped cream and pretty dang
I'm not sure where this recipe originated but please, carry on
and make this - pumpkins
everywhere will want to be part of this.
Preheat oven to 350.
In preparation for later in the recipe cup 1 C pecans.
Spread evenly over cookie sheet and bake until the pecans just
more brown than their normal rich color. Set aside.
In a large bowl mix together 1 can -15 oz. pumpkin, 1 can - 12 oz.
with 1 1/2 C sugar
1 1/2 t. cinnamon and 1/2 t. salt. Mix well.
Pour into a greased 9 X 13 inch pan.
Sprinkle those crispy, lovely, toasted pecans over the cake mix.
Melt 1 C butter
Pour the melted butter over top. Bake at 350 for 50 - 55
minutes. It gets nice and brown on top.
Serve warm or cold with REAL whipped whipping cream.