Pumpkin Pecan Layer Pie Recipe

Name: Pumpkin Pecan Layer Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin; 1 (12 ounce) can evaporated milk; 1 cup sugar; 1 teaspoon pumpkin pie spice; 3 large eggs; 2 graham cracker pie crust; 18 ounces butter pecan cake mix, divided; 1 cup pecans, chopped and divided; 1 cup butter, melted and divided; 1 (16 ounce) container cream cheese frosting; 2 cups Cool Whip Lite, thawed

Servings: persons

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
1 teaspoon pumpkin pie spice
3 large eggs
2 graham cracker pie crust
18 ounces butter pecan cake mix, divided
1 cup pecans, chopped and divided
1 cup butter, melted and divided
1 (16 ounce) container cream cheese frosting
2 cups Cool Whip Lite, thawed

1
Stir together pumpkin, evaporated milk, sugar, spice and eggs in large mixing bowl.
2
Pour half the pumpkin mixture in each piecrust.
3
Sprinkle half the cake mix over each pie.
4
Sprinkle 1/4 cup pecans on each pie.
5
Pour 1/2 cup melted butter over each pie.
6
Cover edges of pie with aluminum foil to keep from over browning during baking.
7
Bake pies at 350 for 40 minutes.
8
Cool.
9
Stir together frosting and cool whip.
10
When pies are completely cooled, top each with half the frosting mixture.
11
Sprinkle tops with some extra pumpkin pie spice and top with 1/4 cup pecans per pie.
12
Refrigerate leftover pie.

1993

kcal

Calories

191

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin, 1 (12 ounce) can evaporated milk, 1 cup sugar, 1 teaspoon pumpkin pie spice, and more.

Yes, Pumpkin Pecan Layer Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pecan Layer Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions