Sprinkle dry butter-pecan cake mix over pumpkin filling for one layer, then add a layer of chopped pecans. The result is a buttery, nutty pumpkin pie worthy of praise and second helpings. Crown with a dollop of thawed frozen whipped topping and a dusting of pumpkin pie spice.
Makes 20 servings
- 4 cups graham cracker crumbs
- 1 ⅔ cups salted butter, melted; divided
- 1 ¼ cups granulated sugar, divided
- 3 large eggs, lightly beaten
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can evaporated milk
- 2 tsp pumpkin pie spice, plus additional for garnish
- 1 (15.25-ounce) package butter pecan cake mix
- 1 cup chopped pecans
- Frozen whipped topping, thawed; for serving
- Preheat oven to 350°F. In a medium bowl combine graham cracker crumbs, 1 cup melted butter and ¼ cup sugar. Divide mixture evenly between two 9-inch deep-dish pie plates. Press mixture onto bottoms and sides of pie plates. Bake 3 to 5 minutes or until crusts are set. Cool on wire racks.
- In a large bowl combine eggs, pumpkin, evaporated milk, 2 teaspoons pumpkin pie spice and remaining 1 cup sugar.
- Pour pumpkin filling into piecrusts, dividing evenly between the two crusts. Sprinkle dry cake mix over filling, dividing evenly between the pies.
- Sprinkle ½ cup pecans on each pie. Drizzle pies with remaining melted butter, ⅓ cup for each. Cover edges of pies with foil to prevent overbrowning during baking. Bake pies about 40 minutes or until filling is set; cool on wire racks.
- To serve, slice pies and top with whipped topping. Garnish with additional pumpkin pie spice, if desired.
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