Pumpkin Pecan Pie With Cake Mix
Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.
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 | Chicken 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 | Chicken 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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