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Family Cookbook
Cafe's Pecan Pumpkin Pie
source Cafe restaurant in San Mateo
The Mitchell and Stein younger generation attended Crystal Spring School in San Mateo. Often there were evening performances, meetings, games, practices etc that required the older generation to "catch dinner" up in that area. The Cafe had an amazing fall pie and finally divulged the recipe...

Required Ingredients

CanPumpkin pie mix (29 oz)
CanEvaporated milk (5 oz)
Eggs, lightly beated
PackageYellow cake mix with pudding in the mix
½PoundButter (melted and cooled slightly)
1 ½CupPecans, chopped

Carmel Sauce
StickSweet butter
CupLight brown sugar
CupHeavy cream

Preparation Instructions

  1. Preheat oven to 350. Line two 9" pie pans with waxed paper.
  2. Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans, half in each.
  3. Sprinkle the cake mix over the top. Distribute chopped pecans over the cake mix and drizzle melted butter over all.
  4. Bake 1 hour. Cool and invert. Cut in wedges and serve with a dollop of whipped cream with warm caramel sauce drizzled over all.
  5. For the sauce: Cut butter into pieces and melt in a small, heavy-bottomed pan. Stir in the brown sugar and cream. Cook over very low heat, stirring constantly, until all is melted and blended, whisking the sauce to bring it all together. Serve warm. Refrigerate unused portion.