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Ingredients

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

Nutrition Info

499.9 calories carbohydrate: 51.7 g cholesterol: 64.3 mg fat: 32.2 g fiber: 6.9 g protein: 5.6 g saturatedFat: 9.8 g servingSize: - sodium: 400.1 mg sugar: 26 g transFat: : - unsaturatedFat: : -

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.

16 servings

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