Recipes » Sweets & Desserts » Pies » Pecan Pumpkin Pie

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Pecan Pumpkin Pie

Ingredients:
1 (29 oz.) can pumpkin pie mix
1 (5 oz.) can evaporated milk
3 eggs, lightly beaten
1 cup dark brown sugar
½ teaspoon salt
2 teaspoons cinnamon
1 Pillsbury yellow cake mix with pudding
½ pound butter, melted and cooled slightly
1 ½ cups chopped pecans

Caramel Sauce

2 sticks butter
2 cups dark brown sugar
1 cup heavy cream

Method:
Preheat oven to 350º.

Line two 9" pie tins with waxed paper.

Mix together the 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 pie and cut into wedges.

For sauce melt butter in heavy saucepan.

Stir in the brown sugar and cream.

Cook over medium 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 heat.

Pecan Pumpkin Pie - Cook it All

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