Café For All Seasons Pumpkin Pecan Pie and Caramel Sauce

Pumpkin Pecan Pie with Caramel Sauce

Our Family has nick-named this the “Upside-Down Pumpkin Pie”.   Enjoy!

Pumpkin Pecan Pie so good that you need to make two!  

This recipe makes two pies.

Fall Bounty

 

Pie

  • 1 29-Ounce Can Pumpkin Pie Mix
  • 1 5-Ounce Can Evaporated Milk
  • 3 Eggs, Lightly Beaten
  • 1 Cup Sugar
  • ½ Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1 Pillsbury Plus Yellow Cake Mix with Pudding
  • ½ Pound Butter, Melted and Cooled Slightly
  • 11/2 Cup Chopped Pecans
  1. Preheat oven to 350 degrees.
  2. Line two 9” pans with parchment paper.
  3. Mix together pumpkin, milk, sugar, eggs, salt, and cinnamon.
  4. Pour into pans.
  5. Sprinkle cake mix over the top.
  6. Distribute chopped pecans over cake mix and drizzle melted butter over all.
  7. Bake one hour.  Chill.
  8. Invert and cut into wedges.

Top with a dollop of whipped cream and drizzle with caramel sauce.

Caramel Sauce

  • 2 Sticks Sweet Butter
  • 2 Cups Light Brown Sugar
  • 1 Cup Heavy Cream
  1. Cut butter into pieces and melt it in a small heavy bottomed pan.
  2. Stir in the brown sugar and cream.
  3. 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 and reheat on low heat.

 

Whipped Cream

  • 2 Cups Heavy Whipping Cream
  • 3 Tablespoons Powder Sugar
  • 11/2 Teaspoons Vanilla

Whip cream in a medium in a bowl.  Add sugar and vanilla slowly.  Whip into soft peaks.  Refrigerate until ready for use.

Café For All Seasons Pumpkin Pecan Pie and Caramel Sauce

Ingredients

  • 1 29-Ounce Can Pumpkin Pie Mix
  • 1 5-Ounce Can Evaporated Milk
  • 3 Eggs, Lightly Beaten
  • 1 Cup Sugar
  • ½ Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1 Pillsbury Plus Yellow Cake Mix with Pudding
  • ½ Pound Butter, Melted and Cooled Slightly
  • 11/2 Cup Chopped Pecans
  • Caramel Sauce
  • 2 Sticks Sweet Butter
  • 2 Cups Light Brown Sugar
  • 1 Cup Heavy Cream
  • Whipped Cream
  • 2 Cups Heavy Whipping Cream
  • 3 Tablespoons Powder Sugar
  • 11/2 Teaspoons Vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Line two 9” pans with parchment paper.
  3. Mix together pumpkin, milk, sugar, eggs, salt, and cinnamon.
  4. Pour into pans.
  5. Sprinkle cake mix over the top.
  6. Distribute chopped pecans over cake mix and drizzle melted butter over all.
  7. Bake one hour. Chill.
  8. Invert and cut into wedges.
  9. Top with a dollop of whipped cream and drizzle with caramel sauce.
  10. Carmel Sauce
  11. Cut butter into pieces and melt it in a small heavy bottomed pan.
  12. Stir in the brown sugar and cream.
  13. Cook over very low heat, stirring constantly, until all is melted and blended.
  14. Whisking the sauce helps to bring it together.
  15. Serve warm.
  16. Refrigerate what is not used and reheat on low heat.
  17. Whipped Cream
  18. Whip cream in a medium in a bowl.
  19. Add sugar and vanilla slowly.
  20. Whip into soft peaks.
  21. Refrigerate until ready for use.
http://CEOofTheHouse.com/cafe-for-all-seasons-pumpkin-pecan-pie-and-caramel-sauce-2/

Comments

  1. This is the BEST pumpkin pie I have ever had! Truly, it is more than a pumpkin pie . . . it is a pecan pie with pumpkin overtones and a richness that defies all self-control. Thank you for sharing this great recipe!

  2. Kerry Condy Duff says:

    Thanks Alice! I am really glad you like it!

  3. Terry Hennessy says:

    When my granddaughter was asked what she was grateful for last year, she replied “Grandma’s Upside Down Pumpkin Pie.

  4. ??????????.??????nolinkok@163.com

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