1 (15-ounce) can of pumpkin puree

1 (12-ounce) can of evaporated milk

1⅓ cups sugar

4 eggs, slightly whisked

1 teaspoon ground cardamom

½ teaspoon salt

1 box white cake mix

¾ cup shelled, chopped pistachios

½ cup roasted and salted pumpkin seeds

1 cup toasted coconut (shredded or flaked)

2 sticks (1 cup) butter, cut into 30 slices

Preheat oven to 350 degrees F. Combine pumpkin, milk, sugar, eggs, cardamom and salt. Transfer to a greased, 9-by-13-inch pan. Sprinkle the cake mix over the top. Sprinkle on the pistachios, pumpkin seeds and coconut,
and then distribute the butter slices evenly over the top of the mixture. Bake for 40-45 minutes. Let cool before serving.

Recipe courtesy of Glenda Ferguson, Paoli, Indiana