Thanksgiving Upside Down Pumpkin Pie

1 29-ounce can pumpkin pie mix1 5-ounce can evaporated milk3 eggs, lightly beaten3/4 cup sugar, part light brown1/2 tsp salt2 tsp cinnamon1/8 tsp ground clovesSprinkle ground nutmeg1 tsp chopped candied ginger1 Pillsbury Plus yellow cake mix with pudding (no substitutions, sorry)2 sticks melted and cooled butter1 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.

Caramel Sauce:

2 Sticks butter2 cups light brown sugar - or part dark brown1 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.