Line the bottom of a 13 x 9-inch baking dish with wax paper. Heat oven to 350
Combine pumpkin, evaporated milk, sugar, eggs and cinnamon, mixing well. Pour
into baking dish. Sprinkle dry cake mix and chopped pecans on top of the pumpkin
mixture, coating evenly. Drizzle melted butter on top of dry cake mix topping.
Bake for 45 to 50 minutes, or until golden brown. Cool.
Invert onto a large platter or serving tray. Peel wax paper from top.
Combine cream cheese and sugar; mix well. Gently stir in whipped topping. Spread
on top and sides of pie. Sprinkle coconut on top.
Refrigerate until serving time.
Cut into squares to serve.
Yield: 15 to 20 servings
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