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Pumpkin Pecan Layer Pie

9 Ratings
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Serves: 20

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All you need:

  • 1 (15 oz) can Hy-Vee pumpkin
  • 1 (12 oz) can Hy-Vee evaporated milk
  • 1 c. Hy-Vee granulated sugar
  • 2 tsp pumpkin pie spice, divided
  • 3 Hy-Vee eggs
  • 2 (9 oz each) graham cracker crusts
  • 1 (18 oz) package butter pecan cake mix, divided
  • 1 c. Hy-Vee chopped pecans, divided
  • 1 c. Hy-Vee margarine, melted, divided
  • 1 (16 oz) container Hy-Vee cream cheese frosting
  • 2 c. Hy-Vee light whipped topping, thawed

All you do:

  1. Stir pumpkin, evaporated milk, sugar, 1 tsp pumpkin pie spice and eggs together in a large mixing bowl.
  2. Pour half of the pumpkin mixture into each piecrust. Sprinkle half of the cake mix over pumpkin in each pie.
  3. Sprinkle 1/4 cup pecans on each pie.
  4. Pour half of the melted margarine over pecans in each pie.
  5. Bake pies at 350 degrees for 40 minutes. Allow pies to cool.
  6. Meanwhile, stir together frosting and whipped topping.
  7. When pies are completely cool, top each with half of the frosting mixture.
  8. Sprinkle frosting with remaining spice and top with 1/4 cup pecans. Refrigerate leftover pie.

Daily Values:

110% vitamin A 10% calcium
2% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 460 Fat: 24g
Carbohydrate: 53g Protein: 9g
Cholesterol: 65mg Sodium: 510mg
Dietary Fiber: 2g Sugars: 37g
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