Pumpkin Pecan Pie With Cake Mix - cooking recipe

Ingredients

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
1/2 teaspoon ground cinnamon
1 pinch salt
1 (15.25 ounce) package yellow cake mix (such as Pillsbury(R) Moist Supreme)
3 cups chopped pecans
1 cup butter, melted and cooled

Preparation

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.