Pumpkin Pecan Pie With Cake Mix
Plus, tips for making the filling with fresh or frozen blueberries.
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 | Blueberry Pie Filling Recipes Cake Mix2 sheets waxed paper1 (30 ounce) can pumpkin pie filling1 cup white sugar1 (5 ounce) can evaporated milk3 eggs, slightly beaten½ teaspoon ground cinnamon1 pinch salt1 (15.25 ounce) package yellow cake mix (such as Pillsbury® Moist Supreme)3 cups chopped pecans1 cup butter, melted and cooledDirectionsPreheat 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 | Blueberry Pie Filling Recipes Cake Mixprep:
10 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 10 mins
Servings:
16
Yield:
16 servings
TAG : Pumpkin Pecan Pie With Cake MixDessert Recipes, Pies, Pumpkin Pie Recipes,
