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Diets and Health
Do you have a successful diet plan or any other health related information you’d like to share? (If you don’t care about diets, see next item.)
Send information to: support@cartercountymarket.com
Thanksgiving Desert Recipe!
Cafe’s Pecan Pumpkin Pie Printer Friendly Version
1 can (30 ounces) pumpkin pie mix (the can with the sugar and spices added)
1 cup sugar
1 small can (5 ounces) evaporated milk
3 eggs
2 teaspoons ground cinnamon ( I used pumpkin pie spice)
½ teaspoon salt
1 package yellow cake mix
1 cup butter or margarine, melted
1 ½ cups chopped pecans (I used whole)
Caramel Sauce:
1 cup butter
2 cups brown sugar
1 cup whipping cream
(I skipped this part and used prepared caramel ice cream topping)
Topping:
2 cups whipping cream
3 tablespoons confectioner’s sugar
1 ½ teaspoons vanilla extract
(I’d use Cool Whip instead)
Directions:
In a mixing bowl, combine the pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into 2 unbaked pie crusts. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with nuts and press down lightly. Bake at 350 degrees for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks.
Caramel Sauce:
In a heavy saucepan over low heat, melt butter for caramel sauce. Add brown sugar and cream; cook and stir until sugar is dissolved. Drizzle over pie. I drizzled some caramel ice cream topping over the top as soon as I took the pies out of the oven instead of making homemade caramel sauce and instead of waiting 2 hours for the pies to cool.
If you want to make the topping instead of using cool whip, beat the whipping cream until foamy, then add confectioner’s sugar and vanilla and beat until soft peaks form.
Recipe compliments of Martha Jordan, author of:
Martha’s Kentucky Cookin’
(Also available at Lighthouse Frames & Gallery in Grayson)
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