CAFE'S PECAN PUMPKIN PIE

This pie was served in the early 2000s at a now defunt San Fransico restaurant.

1 can (30-oz) pumpkin pie mix

1 cup sugar

1 can (5-oz) evaporated milk

3 eggs

2 tsp ground cinnamon

1/2 tsp salt

1 pkg (18 1/4-oz) yellow cake mix

1 cup butter, melted

1 1/2 cups chopped pecans

CARAMEL SAUCE 

1 cup butter

2 cups packed brown sugar

1 cup whipping cream

TOPPING:

2 cups whipping cream 

3 tbsp powdered sugar

1 1/2 tsp vanilla extract

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

In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour evenly into the two prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with the pecans; press down lightly. Bake at 350-degrees for 50-60 minutes or until golden brown. Cool on wire racks for 2 hours. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates and remove the waxed or parchment paper. Chill.

In a heavy saucepan, over low heat, melt butter for caramel sauce. Add the brown sugar and cream; cook, stirring, until the sugar is dissolved. 

For the topping, in a mixing bowl, beat cream until foamy. Beat in powdered sugar and vanilla until soft peaks form.

To serve, cut pie into slices; drizzle with caramel sauce and dollop with topping.

Yield: 2 pies of 10 servings each.

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