Easy No crust Pumpkin Pie / Makes 2-9 in deep pie shells

Name: Easy No crust Pumpkin Pie / Makes 2-9 in deep pie shells
Total time: 900 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 box Cake mix, spice, yellow or carrot; 1 can 29 Oz Pumpkin pie filling; 1 can 12 oz condensed evap milk; 2 tsp cinnamon; 1 tsp salt; 1 tsp nutmeg; 1 tsp Ginger; 1 tsp Vanilla; 2 large Eggs; 1 1/2 stick butter; 1/2 cup chopped nuts

MsGrnJns @cook_3662437

No crust pie

MsGrnJns @cook_3662437

No crust pie

Saved

Ingredients

15 mins

16 servings

batter
1 boxCake mix, spice, yellow or carrot
1 can29 Oz Pumpkin pie filling
1 can12 oz condensed evap milk
2 tspcinnamon
1 tspsalt
1 tspnutmeg
1 tspGinger
1 tspVanilla
2 largeEggs
Topping
1 1/2 stickbutter
1/2 cupchopped nuts

Saved

Steps

15 mins

1

Preheat oven to 425 * reduce to 350 after first 15 min
2

Combine batter ingredients in bowl, mix until creamy
3

Butter deep dish pie shells
4

Pour batter into pie shells
5

Sprinkle nuts on top
6

Drizzle melted butter over nuts
7

Bake 15 min at 425 then lower oven and bake additional 25-50 min. Pies are done when they no longer "jiggle" and knife in middle is clear. *special note; apologies for the vast diff in time I had 2 ovens going and checked every 5 min after 30 adding the above disclaimer until I can make a second time and log actual time better
8

Top with whipped creme, enjoy warm or cold store in fridge