Pumpkin Pecan Layer Pie

Recipe

Dessert
Pumpkin Pecan Layer Pie

Primary Media

Slice of pumpkin pecan layer pie, topped with whipped topping and cinnamon on a plate

User Rating

4 out of 5 stars
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28 ratings

Recipe Data

20
Servings
30min
Prep
1hr10min
Total

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Description

It's a pie topped with a layer of butter pecan cake and fluffy cream cheese frosting. That's right, pie and cake and frosting.

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Servings and Ingredients

Ingredients
Serves 20
QuantityIngredientAdd
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
3Hy-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

Directions

  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.

Nutrition facts

Servings

460 Calories per serving

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 65mg
  • Sodium: 510mg
  • Total Carbohydrates: 53g
  • Protein: 9g

Daily Values

0%
Vitamin A 110%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Fall 2007.