This recipe was sent to me by Mandy to be included in the Frugal Thanksgiving Mini Series-Desserts.
Cafe’s Pecan Pumkin Pie
This recipe has become a tradition every year for Thanksgiving. It is DELICIOUS!! It is from Taste of Home Magazine.
1 can (30 oz) pumpkin pie mix
1 cup sugar
1 can (5 oz) evaporated milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 package (18 1/4 oz) yellow cake mix
1 cup butter or margarine, melted
1 1/2 cups chopped pecans
1 cup butter or margarine
2 cups packed brown sugar
1 cup whipping cream
2 cups whipping cream
3 tablespoons confectioners’ sugar
1 1/2 teaspoons vanilla extract
Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with cooking spray. Set aside.
In a mixing 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 degrees 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 waxed 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 mixing 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.
YIELD: 2 pies (10 servings each).