Now that we have pie crust taken care of, it’s time for the filling. First up, pumpkin butter pecan.
I’m not a huge pumpkin pie fan. In fact, I couldn’t even tell you the last time I ate a slice. However, pumpkin butter pecan pie is delicious! I love the crunchy texture on top and the depth of flavors in this pie.
I also love how easy this pie is!
Start with ingredients. The last time I was home in Arizona I asked my dad to make a couple pies for the blog. These are his recipes. This is a beautiful display of mise en place, am I right?
Mix all filling ingredients in medium bowl.
Pour filling into unbaked pie shell.
Sprinkle cake mix evenly over filling.
Drizzle melted butter over cake mix.
Bake at 350 for about an hour. I would start at 50 minutes and then check the pie. If crust is starting to get too dark, cover with foil and continue baking. Pie is done when knife comes out clean.
Easy as…pie. This is a great alternative to the traditional pumpkin pie. I like it best served with vanilla ice cream.
- 1 can pumpkin (15 oz)
- 2 eggs
- ½ cup sugar
- 3 tsp. pumpkin pie spice
- ¼ tsp. salt
- ½ box yellow cake mix
- ½ cup butter (melted)
- ½ cup chopped nuts (pecans, walnuts, almonds)
- Preheat oven to 350o.
- Prepare 9 inch unbaked pie shell.
- Mix all filling ingredients together in a large bowl.
- Pour the filling into the unbaked pie shell and level off.
- Sprinkle cake mix evenly over filling, spreading to the edges of the crust.
- Drizzle melted butter over cake mix.
- Sprinkle chopped nuts over cake mix and butter.
- Bake the pie at 350o for about 1 hour or until knife inserted into the middle comes out clean. If the crust or pecans start to get too brown, cover the pie with foil for the last 15 minutes.
- Serve hot or cold, with ice cream or whipped cream topping.