Pecan Pumpking Pie

From: Farrah Harmon

1 can (30 oz) pumpkin pie mix
1 can (5 oz) evaporated milk
2 tsp ground cinnamon
1 1/2 c. chopped pecans
1 c. sugar
3 eggs
1/2 tsp salt
1 pkg (18 1/4 oz) yellow cake mix

Caramel Sauce:
1 c. butter, 2 c. brown sugar, 1 c. whipping cream

Topping:
2 c. whipping cream
3 Tbsp sugar
1 1/2 tsp vanilla

Line 2 9-in pie plates w/ wax, coat with cooking spray. Set aside. In a mixing 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 and press down lightly. Bake at 350 for 50-60 min or until golden. Cool for 2 hours on wire rack, carefully run knife around edge of pan to loosen. Invert pie on serving plate, remove paper. Refrigerate until cool. In a heavy saucepan over low heat, melt butter. Add brown sugar and cream. Stir until sugar is dissolved. In a mixing bowl, beat cream until foamy. Beat in sugar and vanilla until soft peaks form. Drizzle pie with caramel. Dollop with topping.