1 15 ounce can pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 tablespoon cornstarch
4 eggs
1 1/2 cup milk
1 box yellow cake mix
1 cup pecan chips
1/2 cup toffee bits
1/2 cup butter, melted
1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray.
2. Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan.
3. Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter on top. Bake for 60 minutes.
4. Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool whip.
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