My dear friend Carolyn passed this recipe on to me from Cafe for All Seasons in San Francisco. I made it a couple times during the holidays last year and I can't wait to make it again!
Pecan Pumpkin Pie & Caramel Sauce:
A delicious alternative to traditional pumpkin pie and extremely easy to make. Don’t be thrown off by the use of packaged cake mix.
- For Pie:
- 1 29-oz. can pumpkin pie mix
- 1 5-oz can evaporated milk
- 3 eggs, lightly beaten
- 1 cup sugar
- ½ ts. salt
- 2 ts. cinnamon
- 1 pkg yellow cake mix with pudding
- ½ lb. butter, melted and cooled slightly
- 1½ c. chopped pecans
- For Caramel Sauce:
- 2 sticks (1 cup) unsalted butter
- 2 cups light brown sugar
- 1 cup heavy cream
- For Whipped Cream:
- 2 cups heavy whipping cream
- 3 T powdered sugar
- 1½ ts vanilla
- Preheat oven to 350 degrees. Line two 9" pie pans with waxed paper.
- Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans and sprinkle cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all.
- Bake for one hour. Chill. Invert and cut into wedges. Serve drizzled with warm caramel sauce and a dollop of whipped cream.
- To make caramel sauce, cut butter into pieces and melt in a small, heavy-bottomed pan. Stir in the brown sugar and cream over very low heat, stirring constantly, until all is melted and blended. (Whisking the sauce helps bring it together.) If not using immediately, refrigerate and reheat over low heat. Serve warm.
- To make whipped cream, whip cream in a medium bowl, adding sugar and vanilla any time after you first start whipping. Whip into soft peaks. Refrigerate until ready to use
1 comment:
That sounds heavenly!!
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