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Cafe's Pecan Pumpkin Pie

 Cafe's Pecan Pumpkin Pie
About ten years ago, a gal gave me a bar cookie recipe and told me not to be put off by the cake mix in the ingredients. I tried it and liked the taste. The next time, I made it into a pie gussied up with a caramel sauce and whipped cream.—Nila Towler, Baird, Texas
20 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 1 can (30 ounces) pumpkin pie filling
  • 1 cup sugar
  • 1 can (5 ounces) evaporated milk
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 package yellow cake mix (regular size)
  • 1 cup butter, melted
  • 1-1/2 cups chopped pecans
  • 1 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 cup heavy whipping cream
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract


  • 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

2 of 2

Cafe's Pecan Pumpkin Pie (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 slice) equals 646 calories, 42 g fat (22 g saturated fat), 132 mg cholesterol, 502 mg sodium, 66 g carbohydrate, 3 g fiber, 5 g protein.