Pumpkin Pecan Layer Pie

"Another recipe from the fall magazine of a local grocery store. Think this might hit the spot for Thanksgiving desert this year. This makes 2 pies."
 
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Ready In:
1hr
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Stir together pumpkin, evaporated milk, sugar, spice and eggs in large mixing bowl.
  • Pour half the pumpkin mixture in each piecrust.
  • Sprinkle half the cake mix over each pie.
  • Sprinkle 1/4 cup pecans on each pie.
  • Pour 1/2 cup melted butter over each pie.
  • Cover edges of pie with aluminum foil to keep from over browning during baking.
  • Bake pies at 350 for 40 minutes.
  • Cool.
  • Stir together frosting and cool whip.
  • When pies are completely cooled, top each with half the frosting mixture.
  • Sprinkle tops with some extra pumpkin pie spice and top with 1/4 cup pecans per pie.
  • Refrigerate leftover pie.

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