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



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

500 calories; 32.2 g total fat; 64 mg cholesterol; 400 mg sodium. 51.7 g carbohydrates; 5.6 g protein; Full Nutrition


Rating: 5 stars
I've been making this for years and it is delicious! Read More