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Pumpkin Butter Pecan Pie

Recipe By: Jeanne Ely
Year Submitted: 2014
Winner Second Place


1 Pkg Butter Pecan cookies
6 Tbsp melted butter

1st layer:
1 4½ cup serving package vanilla instant pudding
1 cup milk
1 Tbsp butter pecan flavoring
½ cup crushed pecans roasted in ¼ cup butter

2nd layer:
1 cup Milk
1 4½ cup serving size package vanilla instant pudding
½ cup sugar
1 can pumpkin puree
2 tsp pumpkin pie spice
1½ cup heavy whipping cream

¾ cup heavy whipping cream
¼ cup confectioner’s sugar
¼ tsp vanilla bean paste


Crush butter pecan cookies and blend in butter. Press into 9” deep dish pie plate. Freeze 10 minutes or until set.

1st layer:
Combine pudding mix, milk, butter pecan flavoring and crushed pecans. Spoon into pie shell and cool until set.

2nd layer:
Beat on medium speed with the electric mixer, the milk, pudding mix, pumpkin puree, sugar and pumpkin pie spice until smooth and creamy. Whip the whipping cream on high speed until stiff peaks form. Fold the whipping cream into the pumpkin mixture and spoon on top of the butter pecan layer. Refrigerate until set, about 2 hours.

Whip all ingredients together until stiff. Decorate as desired.