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Cafe's Pumpkin Pecan Pie




Source of Recipe


Cafe for All Seasons


Recipe Introduction


Janet & I have made this for many years. One of our favorites.



Recipe Link: ceoofthehouse.com

List of Ingredients




Pie
1 29-Ounce Can Pumpkin Pie Mix
1 5-Ounce Can Evaporated Milk
3 Eggs, Lightly Beaten
1 Cup Sugar
½ Teaspoon Salt
2 Teaspoons Cinnamon
1 Pillsbury Plus Yellow Cake Mix with Pudding
½ Pound Butter, Melted and Cooled Slightly
11/2 Cup Chopped Pecans

Caramel Sauce
2 Sticks Sweet Butter
2 Cups Light Brown Sugar
1 Cup Heavy Cream

Whipped Cream
2 Cups Heavy Whipping Cream
3 Tablespoons Powder Sugar
11/2 Teaspoons Vanilla

Recipe



Preheat oven to 350 degrees.
Line two 9” pans with parchment paper.
Mix together pumpkin, milk, sugar, eggs, salt, and cinnamon.
Pour into pans.
Sprinkle cake mix over the top.
Distribute chopped pecans over cake mix and drizzle melted butter over all.
Bake one hour. Chill.
Invert and cut into wedges.
Top with a dollop of whipped cream and drizzle with caramel sauce.

Caramel Sauce:

Cut butter into pieces and melt it in a small heavy bottomed pan.
Stir in the brown sugar and cream.
Cook over very low heat, stirring constantly, until all is melted and blended. Whisking the sauce helps to bring it together. Serve warm. Refrigerate what is not used and reheat on low heat.

Whipped Cream:

Whip cream in a medium in a bowl. Add sugar and vanilla slowly. Whip into soft peaks. Refrigerate until ready for use.