pumpkin pecan pie with cake mix

pumpkin pecan pie with cake mix
  • 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
  • 1/2 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


  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.

10/21/2019
pumpkin pecan pie with cake mix, recipe PT15M PT1H 5 455 calories

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