Pumpkin Pecan Pie with Cake Mix

This delicious pumpkin pecan pie, spiced with cinnamon, doesn't use a traditional pie crust, instead it's replaced with cake mix and butter.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 500 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon ground cinnamon
• 1 pinch salt
• 1 (5 ounce) can evaporated milk
• 1 cup butter, melted and cooled
• 3 cups chopped pecans
• 3 eggs, slightly beaten
• 1 (30 ounce) can pumpkin pie filling
• 2 sheets waxed paper
• 1 (15.25 ounce) package yellow cake mix (such as Pillsbury® Moist Supreme)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.

Step 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.

Step 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.