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

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Sisters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsey Anderson
Added: Sunday, November 2, 2008


1 - 30oz can of Pumpkin
1 cup Sugar
1 - 5oz can of Evaporated Milk
3 Eggs
2 tsp. Cinnamon
1/2 tsp. Salt
1 pkg. Yellow Cake Mix
1 cup Margarine (melted)
1 1/2 cup chopped Pecans

Carmel Sauce:
1 cup Butter/Margarine (could use less)
2 cups packed Brown Sugar
1 cup Whipping Cream or Cool Whip

Whipping Top:
2 cups Whipping Cream
1/2 cup Powdered Sugar
1 1/2 tsp. Vanilla

2 - 9 in. Pie Plates - line with wax paper or parchment paper (crunch up the corners or trim them with a scissors - so they don't burn ). Coat paper with non-stick cooking spray.

In a mixing bowl:
Combine pumpkin, sugar, and evaporated milk. Beat in eggs, cinnamon, and salt. Pour into the prepared pans. Sprinkle with dry cake mix. Drizzle with butter and sprinkle with pecans. Press down lightly. Bake at 350 for 50-60 minutes or until golden brown. Cool for 2 hours on a wire rack. Carefully run a knife around the edge of the pie pan to loosen. Invert pies on to a serving plate and remove the wax paper. Refrigerate until completely cool.
In a heavy sauce pan, over low heat melt butter, add brown sugar and whipping cream. Cook and stir until sugar is dissolved. (this is the carmel sauce)
In a mixing bowl beat whipping cream until foamy. Beat in powdered sugar and vanilla until soft peaks form. (this is the whipping top)
Cut into pie slices, drizzle with carmel sauce and dollop with topping.

Number Of Servings:
Number Of Servings:
2 pies - 8 servings each




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