1 29-ounce can pumpkin pie mix
1 5-ounce can evaporated milk
3 eggs, lightly beaten
3/4 cup sugar, part light brown
1/2 tsp salt
2 tsp cinnamon
1/8 tsp ground cloves
Sprinkle ground nutmeg
1 tsp chopped candied ginger
1 Pillsbury Plus yellow cake mix with pudding (no substitutions, sorry)
2 sticks melted and cooled butter
1 1/2 cups chopped pecans
350 degree oven. Makes two 9-inch pies.
Line two 9-inch pie pans -not deep dish -- with waxed paper.
Mix together pumpkin, eggs, milk, sugar, salt and spices. Pour right into the pans. Sprinkle ALL the cake mix over top, then sprinkle on the pecans, then drizzle on ALL the butter.
Bake 1 hour. Chill.
Invert and peel off wax paper.
Serve with Caramel Sauce and whipped cream with a little vanilla and brandy added to it.
2 Sticks butter
2 cups light brown sugar - or part dark brown
1 cup heavy cream
Melt butter in a small heavy pan. Stir in brown sugar and cream. Cook over very low heat, whisking constantly, yes constantly, until all melted and thoroughly blended. Do not even think of boiling this.
It gets better on sitting and reheats easily in the microwave . Watch it like a hawk to not overheat.
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