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Pecan Pumpkin Pie & Caramel Sauce Recipe

by CookEatShare Cookbook

Ingredients

1 (29 ounce.) can pumpkin pie mix 1 (5 ounce.) can evaporated lowfat milk 3 Large eggs, lightly beaten 1 c. sugar 1/2 teaspoon salt

2 teaspoon cinnamon 1 pkg. yellow cake mix, with pudding 1/2 pound butter, melted & cooled slightly 1 1/2 c. minced pecans

Directions

1. Preheat oven to 350 degrees. Line 2 (9") pie pans with waxed paper. Mix together the pumpkin, lowfat milk, sugar, Large eggs, salt and cinnamon. Pour into pans. Sprinkle cake mix over the top. Distribute minced pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert and cut into wedges.

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