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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 20 |
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About ten years ago, a gal gave me a bar cookie recipe and told me not to be put off by the cake mix in the ingredients. I tried it and liked the taste. The next time, I made it into a pie gussied up with a caramel sauce and whipped cream.Nila Towler, Baird, Texas Ingredients:
1 can (30 ounces) pumpkin pie filling |
1 cup sugar |
1 can (5 ounces) evaporated milk |
3 eggs |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1 package yellow cake mix (regular size) |
1 cup butter, melted |
1-1/2 cups chopped pecans |
caramel sauce: |
1 cup butter, cubed |
2 cups packed brown sugar |
1 cup heavy whipping cream |
topping: |
2 cups heavy whipping cream |
3 tablespoons confectioners' sugar |
1-1/2 teaspoons vanilla extract |
Directions:
1. Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with cooking spray. Set aside.
2. 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 waxed paper. Chill.
3. 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.
4. Cut the pie into slices; drizzle with caramel sauce and dollop with topping. Yield: 2 pies (10 servings each).
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