Cafe's Pecan Pumpkin Pie Recipe

Ingredients

• 1 can (30 ounces) pumpkin pie mix
• 1 cup sugar
• 1 can (5 ounces) evaporated milk
• 3 eggs
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 package (18-1/4 ounces) yellow cake mix
• 1 cup butter, melted
• 1-1/2 cups chopped pecans
• CARAMEL SAUCE:
• 1 cup butter, cubed
• 2 cups packed brown sugar
• 1 cup heavy whipping cream
• TOPPING:
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1-1/2 teaspoons vanilla extract

Directions

• Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with cooking spray. Set aside.
• In a bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Chill.
• In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form.
• Cut the pie into slices; drizzle with caramel sauce and dollop with topping. Yield: 2 pies (10 servings each).

Cafe's Pecan Pumpkin Pie published in Taste of Home October/November 2001, p51