CAFE'S PECAN PUMPKIN PIE

Cafe's Pecan Pumpkin Pie image

Provided by Taste of Home

Time 1h10m

Yield 2 pies (10 servings each).

Number Of Ingredients 17

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

Steps:

Line two 9-in. pie plates with parchment; coat the paper with cooking spray. Set aside., 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. Chill., 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.

Nutrition Facts :