Sunday, December 18, 2011

Pumpkin Pecan Pie with Caramel Sauce

You have to try this amazing pie.  I worked at a restaurant many years ago that served this during the holidays and people went crazy over it.  I have served it at many events that I catered and people go insane after they eat it, well not completely crazy, you know what I mean.  Food so good, that you almost forget where you are or what you are doing!

Pecan Pumpkin Pie and Caramel Sauce

 (this recipe is for TWO pies)

1 29-ounce can pumpkin pie MIX

 (Read the label carefully; buy pumpkin pie MIX NOT packed pumpkin)

1 5-ounce can evaporated milk

3 eggs, lightly beaten

1      Cup sugar

½ teaspoon salt

2      Teaspoon cinnamon

1 box of “Pillsbury Plus” yellow cake mix with pudding in the mix

½ pound butter, melted and cooled slightly

1-1/2 cups chopped pecans

Preheat oven to 350 degrees.  Line two 9-inch pie pans (preferably glass) with parchment paper or waxed paper; just trace the pie dish onto the paper and cut out a circle to fit the bottom of the plate.  Mix together Pumpkin, milk, sugar, eggs, salt and cinnamon.  Spray pans with cooking spray and pour mixture into both pans.  Sprinkle cake mix over the top of each.  Distribute chopped pecans over cake mix and drizzle melted butter over all.  Bake one hour.  Chill-(preferably overnight).  Before serving, let it come to room temperature- Score the edges of each pie a bit with a knife and invert onto a plate and remove waxed paper and cut into wedges.  Top with a dollop of whipped cream, and warm caramel sauce drizzled over top.  This is a delicious alternative to pumpkin pie and extremely easy to make.  Do not be thrown off by the use of the packaged cake mix; it makes a delicious “crust” in this great version of the classic pumpkin pie.

Carmel Sauce

2      Sticks of sweet butter

3      Cups light brown sugar

1-cup heavy cream

Cut butter into pieces and melt it in a small heavy-bottomed pan.  Stir in the brown sugar and cream.  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-reheat on low heat.

Whipped Cream

2 cups heavy whipping cream

3 Tablespoons-powdered sugar

1-1/2 teaspoon vanilla

Whip cream in a medium bowl add sugar and vanilla any time after you first start whipping.  Whip into soft peaks.  Refrigerate till ready to use.