Cafes Pecan Pumpkin PieAbout ten years ago, a gal gave me a bar cookie recipe and told me…
Cafes Pecan Pumpkin Pie
1 can (30 ounces) pumpkin pie filling 1 cup sugar 1 can (5 ounces) evaporated milk 3 large eggs, room temperature 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
Line two 9-in.
pie plates with parchment; coat the paper with cooking spray.
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 paper.
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.