Pumpkin Pecan Pie with Cake Mix

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 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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