Wednesday, November 25, 2015

Pumpkin Pecan Pies

My apologies for being late with this recipe. I’ve made it every year for over 20 years, and everyone loves it. It will stay here for another week, so be sure to copy it.


Pumpkin filling
One box yellow cake mix with pudding
1-1/2 cups chopped pecans
8 oz. butter, melted
Whipped cream
Caramel syrup

First buy some of those aluminum foil pie pans at the supermarket.  Place two of them into regular glass or metal pie pans (otherwise you may have pie mix all over the floor!).  Put a circle of waxed paper into the bottom of each foil pan.

Filling: 1 29-oz. can pumpkin pie mix
1 5-oz. can evap. milk
2 tsp cinnamon
3 beaten eggs
1 cup sugar
1/2 tsp salt

Mix thoroughly, pour into the two pans.  Sprinkle half of the box of cake mix on top of each pie.

Sprinkle half of the chopped pecans over each pie. Drizzle half of the melted butter on top of each.

Bake for between 45 and 60 minutes at 350 degrees.  (If you place the pie pans on a cookie sheet you can slide the whole thing into the oven easily.) Chill.

To serve, invert pie onto a serving plate, remove pie plate, peel off waxed paper. Cut each pie into eight wedges and top each with Whipped cream and a drizzle of caramel syrup. Makes eight servings (16 for two pies).  This is very rich.

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