1 (15oz) can pumpkin

1 cup fat free evaporated milk

1 cup Splenda ( from packets only) or ¾ cup from packets ( the Splenda used for baking is not sweet enough so if you are going to use it add an extra ½ cup)

1 tsp. vanilla extract

½ tsp. cinnamon

1 (18.25 oz) package butter-flavored yellow cake mix

1 cup chopped pecans

1 cup melted butter ( I just pour the “I can’t believe its not butter spray into a cup or use “I can’t believe its not butter in a tub)

Fat free Whipped Cream (optional)

Ground nutmeg (optional)

Stir together first 5 ingredients.  Pour into a lightly greased 13x9 inch baking dish.  Sprinkle cake mix evenly over pumpkin mixture, sprinkle pecans evenly.  Drizzle with butter evenly over pecans.

Bake at 350 for 1 hr to 1 hr 15 minutes or until golden brown.  Remove from oven and let sit for 10 minutes before serving.  Serve warm or at room temp with whip cream and sprinkle with nutmeg if desired.

Note- use Betty Crocker Super Moist Butter Recipe Yellow cake mix