Pecan Pumpkin Pie
- Caramel Sauce:
- 1 29 oz. can pumpkin pie mix
- 1 5 oz. can evaporated milk
- 3 eggs, lightly beaten
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 yellow cake mix with pudding
- 1/2 pound butter, melted and slightly cool
- 1 1/2 cups chopped pecans
- 2 sticks butter
- 2 cups light brown sugar
- 1 cup heavy cream
Preheat oven to 350. Line two 9 inch pie pans with parchment paper. Mix together pumpkin, milk, sugar,
eggs, salt and cinnamon. Pour into pans. Sprinkle dry cake mix over the top. Distribute chopped pecans
over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert and cut into wedges.
Cut butter into pieces and melt in pan. Stir in the
brown sugar and cream. Cook over very low heat,
stirring constantly, until all is melted and blended.
Top each slice of pie with some caramel sauce and
whipped cream or cool whip.