Use the above pie filling recipe and fill the pie shell of choice about 3/4 full.
Use a slotted spoon to gently spoon half the topping mix over the pumpkin mixture. Do not pour over! Spooning gently will keep it nice and layered. Using a slotted spoon will ensure you get mostly nuts and butter nuggets.
Use a slotted spoon to scoop out the nuts and butter nuggets. (You can then add more of liquid portion after, if you have the room.)
Bake at 350°F for 45-55 minutes until a skewer comes out clean.