Pumpkin Pecan Layer Pie

Another recipe from the fall magazine of a local grocery store. Think this might hit the spot for Thanksgiving desert this year. This makes 2 pies.

• Ready In: 1 hr
• Serves: 12

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

Directions

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.