Dione's Pumpkin Pie

A lady in my ward made this for our friday night craft workshop and it is to die for! Yummy!


1 can (30 oz.) pumpkin pie mix
1 c. sugar
1 can (5 oz.) evaporated milk
3 eggs
2 t. ground cinnamon
½ t. salt
1 pkg. (18-1/4 oz.) yellow cake mix
1 c. butter or margarine, melted
1&1/2 c. chopped pecans

CARMEL SAUCE:
1 c. butter or margarine
2 c. packed brown sugar
1 c. whipping cream
TOPPING:
2 c. whipping cream
3 T. confectioners’ sugar and 1 ½ t. vanilla extract

Line two 9-inch pie plates with waxed paper or parchment paper; coat the paper with nonstick cooking spray. Set aside.

In a mixing 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 degrees for 50-60 minutes or until golden brown. Cool for two (2) hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed 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 mixing 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.
Yield: 2 pies (10 servings each)