Pumpkin Pecan Pie With Cake Mix
This recipe may be microwaved instead of cooked on the stove.
Recipe Summary Pumpkin Pecan Pie With Cake Mix
This pumpkin pecan pie does not use a traditional pie crust, instead it is replaced with cake mix and butter.Ingredients | Cherry Pie Filling Recipes
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 Directions
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper. 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. 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. Info | Cherry Pie Filling Recipes prep:
10 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 10 mins
Servings:
16
Yield:
16 servings
TAG : Pumpkin Pecan Pie With Cake Mix Dessert Recipes, Pies, Pumpkin Pie Recipes,
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