cat lover
06-27-2006, 08:28 AM
This is a recipe from Cafe for All Seasons in San Francisco. It is a delicious and something a little different than the usual pumpkin pie!
1 can (30 oz) pumpkin pie mix
1 cups sugar
1 can (5 oz) evaporatd milk
3 eggs
2 tsp ground cinnamon
1/2 tsp salt
1 pkg. (18 1/4 oz) yellow cake mix
1 cup margarine, melted
1 1/2 cups chopped pecans
CARAMEL SAUCE
1 cup butter 2 cups packed brown sugar
TOPPING
2 cups whipping cream
3 tbsp confectioners sugar
1 1/2 tsp vanilla extract
Line two 9" pie plates with waxed paper and coat the paper with nonstick cooking spray and set aside. In a mixing bowl combine first three ingredients; beat in eggs, cinnamon and salt. Pour into prepared pans, Sprinkle with dry cake mix and drizzle with margarine. Sprinkle with pecans and press down lightly. Bake at 350 degrees for 50-60 minutes or till golden, Cool 2 hours on wire rack. Carefully run a knife around edge of pan to loosen and invert pies on top of serving plates; remove waxed paper. Chill. In a heavy pan over low heat melt butter. Add brown sugar and cream, cook and stir till sugar is dissolved. For topping in a mixing bowl beat cream till frothy and beat in confectioners sugar and vanilla till soft peaks form. Cut the pie into slices and drizzle with caramel sauce and dollop with topping. Makes 2 pies
1 can (30 oz) pumpkin pie mix
1 cups sugar
1 can (5 oz) evaporatd milk
3 eggs
2 tsp ground cinnamon
1/2 tsp salt
1 pkg. (18 1/4 oz) yellow cake mix
1 cup margarine, melted
1 1/2 cups chopped pecans
CARAMEL SAUCE
1 cup butter 2 cups packed brown sugar
TOPPING
2 cups whipping cream
3 tbsp confectioners sugar
1 1/2 tsp vanilla extract
Line two 9" pie plates with waxed paper and coat the paper with nonstick cooking spray and set aside. In a mixing bowl combine first three ingredients; beat in eggs, cinnamon and salt. Pour into prepared pans, Sprinkle with dry cake mix and drizzle with margarine. Sprinkle with pecans and press down lightly. Bake at 350 degrees for 50-60 minutes or till golden, Cool 2 hours on wire rack. Carefully run a knife around edge of pan to loosen and invert pies on top of serving plates; remove waxed paper. Chill. In a heavy pan over low heat melt butter. Add brown sugar and cream, cook and stir till sugar is dissolved. For topping in a mixing bowl beat cream till frothy and beat in confectioners sugar and vanilla till soft peaks form. Cut the pie into slices and drizzle with caramel sauce and dollop with topping. Makes 2 pies