Pumpkin Pecan Pie with Caramel Sauce Recipe {perfect for the holidays!}

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Pumpkin Pecan Pie with Caramel Sauce {Perfect for the Holidays!}

Pumpkin, pecans, yellow cake mix, melted BUTTER, homemade caramel sauce…is your mouth watering yet? For many years now I have made this Pumpkin Pecan Pie for either Thanksgiving or Christmas Day to share with all my family and friends.

I think I originally found this recipe in Taste of Home…that was waaaaay back in the day, before smartphones and Pinterest even existed. Over the years I have tweaked and adapted the recipe a little and made it what it is today. I love this recipe because it’s quick and easy to make, plus you get TWO pies instead of one.

Here’s what you’ll need:


  • 1 can (30 oz) pumpkin
  • 1 cup sugar
  • 1 can (5 oz) evaporated milk
  • 3 eggs
  • 2 T pumpkin pie mix
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 package (18.25 oz) yellow cake mix
  • 1 cup butter, melted
  • 1 1/2 cups chopped pecans

Caramel Sauce:

  • 1 cup butter
  • 2 cups packed light brown sugar
  • 1 cup heavy whipping cream

I start with lining two 9 inch pie plates with waxed paper, then coat the paper with cooking spray. Set aside. In a mixing bowl, combine pumpkin, sugar and milk.

Beat in eggs, pumpkin pie spice, cinnamon, and salt. Pour batter equally into prepared pans.

Sprinkle with dry cake mix. Drizzle with melted butter. Sprinkle with pecans.

Two Finished Pumpkin Pecan Pies

Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks.

Completed Pumpkin Pies

Invert pies onto serving plates and remove waxed paper. Chill.

While your pie is chilling you can make your caramel sauce. You can also skip this step and go buy some already made caramel sauce from the ice cream aisle as well. Either way, it’s a delicious addition!

In a saucepan over low heat, melt the butter. Add light brown sugar and heavy whipping cream. Cook and stir continually until the sugar is dissolved. (So easy and so worth it!) Bring to a soft boil while continuing to stir, then remove from heat.

Now, over the years, even though I invert my pies onto serving plates, I like to slice my pie and then flip it over on the plate before drizzling the caramel. I guess I love seeing the buttery pecan “crust” on top. It’s so much desirable than the plain old pumpkin. Don’t you agree?

Pumpkin Pecan Pie - A slice for you!

I promise this will be a new favorite for the holiday season!


PS – You might also enjoy these yummy recipes:

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