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My review
Pumpkin Pecan Pie with Cake Mix
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jsrivera
"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 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
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