My go to pumpkin pie. Not your mama's pumpkin pie. Everyone always asks for the recipe. Thanksgiving memories...Bon appetit!
29 oz can pumpkin pie mix (I like to use one 1/2 of this and 1/2 plain canned pumpkin puree)
5 oz can evaporated milk
3 eggs, lightly beaten
1 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 Pillsbury Plus Yellow Cake Mix with Pudding
1/2 pound butter, melted and slightly cooled
1 1/2 cup chopped pecans
Preheat oven to 350. Line two 9" pans with waxed paper (I use 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 1 hour. Chill. Invert and cut into wedges. Drizzle warm caramel sauce onto plate and top with piece of pie, topped off with whipped cream. Bon appetit!
Caramel Sauce:
1 stick sweet butter
1 cup light brown sugar
1/2 cup heavy cream
Cut butter into pieces and melt in a small heavy bottomed saucepan. 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. Reheat on low temperature.
Whipped Cream:
2 cups heavy whipping cream
3 Tablespoons powder sugar
1 1/2 teaspoon vanilla
Whip cream in a medium bowl. Add sugar and vanilla anytime after you first start whipping. Whip into soft peaks. Refrigerate until ready to use.
