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Cafe's Pecan and Pumpkin Pie with Caramel Sauce Recipe

4.4 stars - based on 5 votes
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This recipe for Cafe's Pecan and Pumpkin Pie with Caramel Sauce is from The Walker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
29 ounces canned pumpkin pie mix
5 ounces evaporated milk
3 eggs, lightly beaten
1 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 package yellow cake mix
1/2 pound butter, melted and cooled
1 1/2 cups chopped pecans

CARAMEL SAUCE (2 Cups)
1 cup butter
2 cups light brown sugar
1 cup heavy cream

WHIPPED CREAM
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 1/2 teaspoons vanilla
Directions:
Directions:
1. Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper.

2. Mix together the pumpkin pie mix, milk, sugar, eggs, salt and cinnamon. Pour into the prepared pans. Sprinkle half of the cake mix over the top of the batter in each pan. Distribute the pecans over the top of both pies. Bake for one hour. Chill, cut into wedges and serve topped with caramel sauce and whipped cream.

3. To prepare caramel sauce: Cut butter into pieces and melt it 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 bring it together. Serve warm. Refrigerate what is not used and reheat over low heat.

4. To prepare whipped cream: Whip cream in a medium bowl and add sugar and vanilla at any time after you first start whipping. Whip into soft peaks. Refrigerate until ready to use.
Personal Notes:
Personal Notes:
From Cafe For All Seasons; San Francisco, CA in West Portal neighborhood. One of my favorite restaurants when I lived there.

 

 

 

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