Piece of Cake Pumkin Pie Recipe

This is my alltime favorits pumpkin pie recipe which I got from Cafe for All Seasons in San Francisco.

For Pie:
1 29-oz. can pumpkin pie mix
1 5-oz can evaporated milk
3 eggs, lightly beaten
1 cup sugar
1/2 ts. salt
2 ts. cinnamon
1 pkg yellow (or white) cake mix with pudding
1/2 lb. butter, melted and cooled slightly
1 1/2 c. chopped pecans

For OPTIONAL Caramel Sauce:
2 sticks (1 cup) unsalted butter
2 cups light brown sugar
1 cup heavy cream

For MANDATORY Whipped Cream:
2 cups heavy whipping cream
3 T powdered sugar
1 1/2 ts vanilla


Preheat oven to 350 degrees. Line two 9" pie pans with foil.
Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon (or use a pre-seasoned pie filling if you REALLY want to make it easy).

Pour into foil lined pie pans and sprinkle cake mix evenly and level over the top.

Distribute chopped pecans over cake mix, pat down gently and then drizzle melted butter over all.


Bake for one hour. I've had to cover the pies sometimes to keep the pecans from getting too brown. Uncover half way through the cooking time if you do this.

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.
 


For Pie:
1 29-oz. can pumpkin pie mix
1 5-oz can evaporated milk
3 eggs, lightly beaten
1 cup sugar
1/2 ts. salt
2 ts. cinnamon
1 pkg yellow (or white) cake mix with pudding
1/2 lb. butter, melted and cooled slightly
1 1/2 c. chopped pecans

For OPTIONAL Caramel Sauce:
2 sticks (1 cup) unsalted butter
2 cups light brown sugar
1 cup heavy cream

For MANDATORY Whipped Cream:
2 cups heavy whipping cream
3 T powdered sugar
1 1/2 ts vanilla


Preheat oven to 350 degrees. Line two 9" pie pans with foil.
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.