Pumpkin Pecan Pie with Cake Mix recipe

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Ingredients

2 sheets waxed paper
1 (30 ounce) can pumpkin pie filling
1 cup white sugar
1 (5 ounce) can evaporated milk
3 eggs, slightly beaten
½ teaspoon ground cinnamon
1 pinch salt
1 (15.25 ounce) package yellow cake mix (such as Pillsbury® Moist Supreme)
3 cups chopped pecans
1 cup butter, melted and cooled

Nutrition Info

499.9 calories
carbohydrate: 51.7 g
cholesterol: 64.3 mg
fat: 32.2 g
fiber: 6.9 g
protein: 5.6 g
saturatedFat: 9.8 g
servingSize: -
sodium: 400.1 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.

  2. Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl, pour into prepared pans. Sprinkle cake mix over top, cover with chopped pecans. Drizzle melted butter evenly over the surface.

  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, chill in the refrigerator. Flip the pan over onto a plate to remove the pie, cut into wedges.

Recipe Yield

16 servings

Recipe Note

This pumpkin pecan pie does not use a traditional pie crust, instead it is replaced with cake mix and butter.

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