Pecan Pumpkin Pie

• 1 can (30 Oz. Can) Pumpkin
• 1 cup Sugar
• 1 can 5 Oz. Can Evaporated Milk
• 3 whole Eggs
• 2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 1 package (18 Oz. Package) Yellow Cake Mix
• 1 cup Butter Or Margarine, Melted
• 1-1/2 cup Pecans, Chopped Or Whole
• 1 container (8 Oz. Tub) Whipped Topping
• _____
• FOR THE CARAMEL SAUCE:
• 1 cup Butter Or Margarine
• 2 cups Packed Brown Sugar
• 1 cup Whipping Cream

1. Line two 9" pie pans with waxed paper; coat the paper with nonstick cooking spray. Set aside.
2. In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans and press down lightly.
3. Bake at 350 degrees for 50-60 minutes, or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around the edge of the pan to loosen. Invert pies onto serving plates, remove waxed paper. Chill.
4. Make caramel sauce by combining butter, brown sugar and cream in a saucepan. Bring to a rolling boil. Remove from heat and cool.
5. To serve, cut pie into slices, drizzle with caramel sauce, dollop with whipped topping. I make my own whipping cream, but you can use Cool Whip, etc.

pumpkin, sugar, milk, eggs, cinnamon, salt, butter, pecans, caramel sauce, butter, brown sugar, whipping cream

Taken from tastykitchen.com/recipes/desserts/pecan-pumpkin-pie/ (may not work)