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Pumpkin Pecan Pie with Cake Mix

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

2 h 10 m servings 500 cals
Original recipe yields 16 servings

Directions

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  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.

Nutrition Facts


Per Serving: 500 calories; 32.2 g fat; 51.7 g carbohydrates; 5.6 g protein; 64 mg cholesterol; 400 mg sodium. Full nutrition

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