INGREDIENTS
FILLING
1 can
Pumpkin Puree
1 cup
sugar
1 cup
milk
1 tsp
Cinnamon
1 tsp
All Spice
1/2 tsp
Nutmeg
TOPPING
3 cups
yellow cake mix
1/2 cup
chopped pecans
2 cups
crushed gingersnap cookies
1/2 cup
melted butter
1 cup
mini chocolate chips
1
jar caramel topping