Recipe of Chicken Pot Pie Filling

Pumpkin Pecan Pie With Cake Mix

Name: Recipe of Chicken Pot Pie Filling
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 16 servings

Made this again but used frozen mixed veggies in addition to a cubed potato and the onion.

Recipe Summary Pumpkin Pecan Pie With Cake Mix

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

Ingredients | Chicken Pot Pie Filling

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

Directions

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.

Info | Chicken Pot Pie Filling

prep: 10 mins cook: 1 hr additional: 1 hr total: 2 hrs 10 mins Servings: 16 Yield: 16 servings

TAG : Pumpkin Pecan Pie With Cake Mix

Dessert Recipes, Pies, Pumpkin Pie Recipes,

Images of Chicken Pot Pie Filling

Chicken Pot Pie Filling : Usually there isn't anything left over, but last night after filling the pie shell, there was about 1/3 of the filling mixture left over.