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

Pie

in a mixing bowl combine pumpkin filling, sugar, evaporated milk, beat in eggs, cinnamon and salt.

line 2 9-inch pans with waxed paper or parchment paper. coat the paper with nonstick cooking spray
pour onto sprayed wax paper in 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. Mix it here and there, don’t let it over boil.

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.