Pie Filling
1 can (30 ounces) of pumpkin
1 cup of sugar
1 can (5 ounces of evaporated milk)
3 eggs
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1 package of yellow cake mix
1 cup of butter
1-1/2 cups of chopped pecans

Caramel Sauce
1 cup of butter
2 cups packed brown sugar
1 cup whipping cream

Topping
2 cups whipping cream
3 tablespoons of confectioners sugar
1-1/2 teaspoons of vanilla extract

line 2 9-inch pans with waxed paper or parchment paper. coat the paper with nonstick cooking spray

cake/pie
in a mixing bowl combine pumpkin filling, sugar, evaporated milk, beat in eggs, cinnamon and salt. pour into the pans.
sprinkle half package of cake mix on each pie pan on top of the mixture, using the whole package. this forms the bottom crust
drizzle melted butter over the dry cake mix
spread pecans over the butter and press down slightly
bake at 350 degrees for an hour
cool for 2 hours
invert pies onto serving plates and chill in fridge

caramel sauce
in a heavy saucepan over low heat melt butter. then add brown sugar and cream.
cook and stir until sugar is dissolved.

for topping
in a mixing bowl, combine heavy whipping cream, add confectioners sugar and vanilla and beat until peaks form

to serve, add caramel sauce first, then the topping.