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Pumpkin Pecan Layer Pie Recipe

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This recipe for Pumpkin Pecan Layer Pie, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda (Smith) Emrich
Added: Monday, October 15, 2007


1 15 oz. can pumpkin
1 12 oz. can evaporated milk
1 C sugar
1 tsp. pumpkin pie spice
3 eggs
2 9 oz. graham cracker crusts
1 18oz pkg. butter pecan cake mix, divided
1 C chopped pecans, divided
1 C butter, melted, divided
1 16 oz container cream cheese frosting
2 C light whipped topping thawed

Stir together pumpkin, ecaporated milk, sugar, spice & eggs in a large mixing bowl. Pour half the pumpkin mixture in each pie crust. Sprinkle half the cake mix over each pie. Sprinkle 1/4 cup pecans on each pie. Pour 1/2 cup melted butter over each pie. Cover edges of pie with aluminum foil to keep from over browning during baking.

Bake piews at 350 for 40 minutes. Allow pies to cool. Stir together frosting and whipped topping. When pies are completely cooled top each with half the frosting mixture. Sprinkle frosting with pumpkin pie spice and top with 1/4 cup pecans. Refrigerate rest of pie.




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