Recipe of Chicken Pot Pie Filling

Pumpkin Pecan Pie With Cake Mix

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

Chicken Pot Pie Recipetin Eats

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.