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PECAN PUMPKIN PIE




Source of Recipe


Posted by LuAnn. Source: Nelson Family Website.


Recipe Introduction


Almost ashamed to be post'g this "unhealthy"> recipe.... But I adapted and made this upside-down (baked then inverted) pumpkin-pecan pie this afternoon (in a moment of weakness), and it was just TOO DELICIOUS NOT to share.


List of Ingredients




1 (29-oz.) can pumpkin pie mix* **
1 (5-oz.) can evaporated milk
3 eggs, lightly beaten
1 cup dark brown sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 Pillsbury yellow cake mix with pudding
1/2 pound butter, melted and cooled slightly
1 1/2 cups chopped pecans

Recipe



Preheat oven to 350 degrees. Line two 9" pie tins with waxed paper. Mix together the pumpkin, milk, sugar, eggs, salt, and cinnamon. Pour into pans. Sprinkle cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert pie and cut into wedges.

*I simply used regular canned pumpkin (not pie mix), and added the sugar and spices listed on the pumpkin pie recipe on the label. - LuAnn

**I made only HALF a recipe, using a 15-ounce can of regular pumpkin, and a small, 1-layer size regular yellow (not pudding in mix) cake mix). - LuAnn

BTW, We didn't wait for it to "chill," so I couldn't put any whipped cream on top, but I'm sure that would have made it totally irresistible!! Read and drool freely!! Eat at your own risk!! - LuAnn