Preparation:
Place rack in center of oven and preheat to 350 degrees. Spray or grease a 9-inch pie dish. Line with a 14-inch piece of waxed paper.
In a large bowl, whisk together the pumpkin, milk, sugar, eggs, cinnamon and 1/4 teaspoon salt. Pour into pan.
Sprinkle with cake mix. Sprinkle with nuts and drizzle melted butter over.
Bake 55 to 60 minutes or until top is golden.
Cool at least 4 hours or overnight. Invert onto serving platter and remove waxed paper. (Pie may be refrigerated up to 2 days or frozen. ) Serve at room temperature.
If desired, garnish with whipped cream and Marbleized Chocolate Leaves.
Prep Time: 15 minutes Cook Time: 55 to 60 minutes Makes: 6 to 8 servings Prep Notes: Pie should be made at least 4 hours ahead. It may be refrigerated up to 2 days or frozen.
The ingredients in this pie will surprise you. Pumpkin custard is topped with cake mix and pecans, baked and inverted, forming a crunchy, cake-like bottom crust. Once you've tasted this fabulous pie, you may never be satisfied with the traditional version agai |
