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"Hunger is the best sauce in the world."--Cervantes

Cafe's Pumpkin Pecan Pie with Caramel Sauce and Whipped Cream Recipe

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This recipe for Cafe's Pumpkin Pecan Pie with Caramel Sauce and Whipped Cream is from The Perry 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:  
1 29 oz can pumpkin pie mix
1 5 oz can evaporated milk
3 eggs, lightly beaten
1 c sugar
1/2 tsp salt
2 tsp cinnamon
1 Pillsbury Plus yellow cake mix with pudding
1/2 lb butter, melted and slightly cool
1-1/2 c chopped pecans
Directions:
Directions:
Preheat oven to 350º. Line 2 9" pie pans with parchment paper. Mix together pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans. Sprinkle dry 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. Thin wedges can be eaten with the fingers. Large wedges can be served on a plate, topped with a dollop of whipped cream and warm caramel sauce drizzled over the top. This is a delicious alternative to pumpkin pie and extremely easy to make. Do not be thrown off by the use of the packaged cake mix.
For caramel sauce use:
2 sticks sweet butter, 2 cups light brown sugar and 1 cup heavy cream. Cut butter into pieces and melt it in a small heavy-bottomed pan. 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 heat. Makes 2 cups.
For whipped cream use 2 cups heavy cream, 3 tbsp powdered sugar and 1-1/2 tsp 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. ©
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-1/2 hour

 

 

 

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