Chicken Pot Pie Filling Recipe

Bake until the filling is bubbling.

Pumpkin Pecan Pie With Cake Mix

Easy Homemade Chicken Pot Pie Recipe How To Best Make Chicken Pot Pie

Recipe Summary Pumpkin Pecan Pie With Cake Mix

This pumpkin pecan pie does not use a traditional pie crust, instead it is replaced with cake mix and butter.

Ingredients | Chicken Pot Pie Filling Recipe

  • 2 sheets waxed paper
  • 1 (30 ounce) can pumpkin pie filling
  • 1 cup white sugar
  • 1 (5 ounce) can evaporated milk
  • 3 eggs, slightly beaten
  • ½ teaspoon ground cinnamon
  • 1 pinch salt
  • 1 (15.25 ounce) package yellow cake mix (such as Pillsbury® Moist Supreme)
  • 3 cups chopped pecans
  • 1 cup butter, melted and cooled

    • Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
  • Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.

    • Info | Chicken Pot Pie Filling Recipe

    prep: 10 mins cook: 1 hr additional: 1 hr total: 2 hrs 10 mins Servings: 16 Yield: 16 servings

    TAG : Pumpkin Pecan Pie With Cake Mix

    Dessert Recipes, Pies, Pumpkin Pie Recipes,

    Images of Chicken Pot Pie Filling Recipe

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