• Preheat oven to 350 degrees F.

Toast the pecans:

• Into a small skillet over medium heat, add the chopped pecans in a single layer. Shake the skillet around a few times until the pecans are lightly toasted. Remove from the pan to cool.

For the egg replacer:

• Into a small mixing bowl, whisk together VeganEgg powder and ice-cold water. Set aside.
• If you are using a different brand of egg replacer, follow the package directions for baking with the equivalent of 3 eggs.

For the pumpkin pie filling:

• Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie spice, snd salt.
• Pour into a prepared 9 x 13-inch baking dish.

For the cake topping:

• Sprinkle the cake mix in an even layer to cover all of the pumpkin pie filling.
• Sprinkle toasted pecans in an even layer over the cake mix.
• Drizzle the entire top with melted butter.

Baking the cake:

• Cover the cake with foil and bake for 45 minutes.
• Remove the foil cover and continue baking for an additional 35 minutes.

Allow time for the cake to set:

• Set the cake on a cooling rack and allow to cool completely.
• Once the cake is completely cool, re-cover it with foil and set it in the refrigerator overnight or at least 2-3 hours to fully set.
• Serve chilled.