Cafe's Pecan Pumpkin Pie Recipe

4.5 3 7
Publisher Photo

Cafe's Pecan Pumpkin Pie Recipe

Read Reviews
4.5 3 7
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 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
  • 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).
Originally published as Cafe's Pecan Pumpkin Pie in Taste of Home October/November 2001, p51

Nutritional Facts

1 slice: 646 calories, 42g fat (22g saturated fat), 132mg cholesterol, 502mg sodium, 66g carbohydrate (54g sugars, 3g fiber), 5g protein.

  • 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
  • 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
  1. Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Cut the pie into slices; drizzle with caramel sauce and dollop with topping. Yield: 2 pies (10 servings each).
Originally published as Cafe's Pecan Pumpkin Pie in Taste of Home October/November 2001, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCafe's Pecan Pumpkin Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
SoccerVan User ID: 491989 89761
Reviewed Nov. 20, 2014

"This is one of the best pumpkin pies I have ever had! I get rave reviews from all my friends and family and my co-workers ask me to prepare it every year. If you want to try something that is not the typical pumpkin pie, this is the one!"

MY REVIEW
kshea User ID: 2698812 36807
Reviewed Jun. 3, 2012

"Very good!"

MY REVIEW
Triscuitsmom User ID: 2186501 80962
Reviewed Nov. 19, 2009

"Very yummy! This recipe can also be made in a 13 X 9 cake pan. Spraying bottom with cooking/baking spray."

Loading Image