INGREDIENTS
7 1/2 oz
canned pumpkin puree
7 oz
sweetened condensed milk
2
eggs (100 g, weighed out of shell) at room temperature, beaten
1/2 cup
granulated sugar
2 1/2 tsp
pumpkin pie spice
1
gluten-free yellow cake mix (DIY or boxed)
8 tbsp
unsalted butter, melted and cooled
1/2 cup
semi-sweet chocolate chips (or chopped pecans)