Pumpkin Pie Dump Cake in 60 Minutes with Spiced Custard

Instructions:

1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and sea salt until the mixture is uniform and streaks of egg are gone. Note: Ensuring the eggs are fully integrated is the key to a smooth set.
2. Pour the pumpkin mixture into an ungreased 9x13 inch ceramic or glass baking dish. Until the surface is level and even.
3. Sprinkle the dry cake mix evenly over the liquid pumpkin layer. Do not stir. Note: Stirring will ruin the layered effect and create a muddy texture.
4. Use the back of a spoon to gently level the powder to ensure no dry flour clumps remain. Until the surface looks like a smooth desert of sand.
5. Scatter the chopped pecans evenly over the dry cake mix layer. Until the nuts are distributed for maximum crunch.
6. Carefully drizzle the melted butter over the entire surface, aiming for at least 90% coverage to ensure the topping crisps correctly. Note: This is the most critical step for hydration.
7. Bake for 50 minutes. Until the topping is golden brown and the pumpkin center is set.
8. Remove from the oven and place on a cooling rack. Until the pan is cool enough to handle with bare hands.
9. Allow to cool slightly before serving to let the custard firm up. Note: The residual heat continues to set the eggs.
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