Cafe’S Pecan Pumpkin Pie Recipe

Name: Cafe’S Pecan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (30 ounces) pumpkin pie filling; 1 cup sugar; 1 can (5 ounces) evaporated milk; 3 eggs; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1 package yellow cake mix (regular size); 1 cup butter, melted; 1-1/2 cups chopped pecans; 1 cup butter, cubed; 2 cups packed brown sugar; 1 cup heavy whipping cream; 2 cups heavy whipping cream; 3 tablespoons confectioners' sugar; 1-1/2 teaspoons vanilla extract

Servings: persons

1 can (30 ounces) pumpkin pie filling
1 cup sugar
1 can (5 ounces) evaporated milk
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 package yellow cake mix (regular size)
1 cup butter, melted
1-1/2 cups chopped pecans
1 cup butter, cubed
2 cups packed brown sugar
1 cup heavy whipping cream
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1-1/2 teaspoons vanilla extract

1
Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with cooking spray. Set aside.
2
In a 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; press down lightly. Bake at 350u00b0 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 onto serving plates; remove waxed paper. Chill.
3
In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form.
4
Cut the pie into slices; drizzle with caramel sauce and dollop with topping.

2504

kcal

Calories

185

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 can (30 ounces) pumpkin pie filling, 1 cup sugar, 1 can (5 ounces) evaporated milk, 3 eggs, and more.

Yes, Cafe’S Pecan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cafe’S Pecan Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions