Ingredients
1 can (30 ounces) pumpkin pie filling1 cup sugar1 can (5 ounces) evaporated milk3 large eggs, room temperature2 teaspoons ground cinnamon1/2 teaspoon salt1 package yellow cake mix (regular size)1 cup butter, melted1-1/2 cups chopped pecansCARAMEL SAUCE:1 cup butter, cubed2 cups packed brown sugar1 cup heavy whipping creamTOPPING:2 cups heavy whipping cream3 tablespoons confectioners’ sugar1-1/2 teaspoons vanilla extract
Preparation
Line two 9-in. pie plates with parchment; coat the paper with cooking spray. Set aside.
In a 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° 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 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 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.
