Layered Pumpkin-Pecan Pie

A rich layered pumpkin-pecan pie featuring a graham cracker crust, spiced pumpkin filling, buttery cake mix topping, and crunchy pecans, finished with whipped topping and a sprinkle of pumpkin pie spice.

Recipe Information

Total Time:

Yield:

20 servings

Ingredients

4 cups graham cracker crumbs

1½ cups salted butter, melted; divided

1¼ cups granulated sugar, divided

3 large eggs, lightly beaten

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

2 teaspoons pumpkin pie spice, plus additional for garnish

1 (15.25-ounce) package butter pecan cake mix

⅔ cup chopped pecans, plus additional for garnish

Frozen whipped topping, thawed; for serving

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Directions

Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs,
1 cup melted butter and ¼ cup sugar. Divide mixture evenly between two 9-inch deep-dish pie plates. Press mixture onto bottoms and sides of pie plates. Bake 3 to 5 minutes or until crusts are set. Cool on wire racks.
In a large bowl, combine eggs, pumpkin, evaporated milk, 2 teaspoons pumpkin pie spice and remaining 1 cup sugar.
Pour pumpkin filling into piecrusts, dividing evenly between the two crusts. Sprinkle dry cake mix over filling, dividing evenly between the pies.
Sprinkle ⅓ cup pecans on each pie. Drizzle each with half the remaining melted butter. Cover edges of pies with foil to prevent overbrowning during baking. Bake pies about 40 minutes or until filling is set; cool on wire racks.
To serve, slice pies and top with whipped topping. Garnish with additional pumpkin pie spice and additional pecans, if desired.