Cafe for All-Seasons* Pecan-Pumpkin Pie

Recipe:

PIE
1 30 oz can pumpkin pie mix
1 C sugar
1 5 oz. can evaporated milk
3 eggs, beaten
2 heaping tsp. ground cinnamon
1/2 tsp. salt
1 pkg. yellow cake mix
1 C butter or margarine, melted
1 1/2 C chopped pecans

Line two 9-inch pie plates with waxed/parchment paper; coat the paper with nonstick cooking spray. Set aside.

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

CARAMEL SAUCE:
1 C butter or margarine
2 C packed brown sugar
1 C whipping cream

In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until until sugar is dissolved.

Make whipping cream.

Serve with a dollop of whipped cream and drizzle with caramel.

Yield: 2 pies (10 servings each)

*A bistro-style cafe in San Francisco.