New this month
Get the Allrecipes magazine

Pumpkin Pecan Pie with Cake Mix

 made it  |  0 reviews   |   photos

"This pumpkin pecan pie does not use a traditional pie crust, instead it is replaced with cake mix and butter."
Added to shopping list. Go to shopping list.


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

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0