Upside Down Pecan Pumpkin Pie

Author: @CBDchefmary Serves: 2 pies

Difficulty: Moderate

Ingredients for Pie filling:

• 3 eggs – room temp
• 1 29 oz can pumpkin
• 1 12oz can evaporated milk
• 1 cup canna sugar *Normal sugar also works
• 1 tsp kosher or sea salt
• 1 tsp Pumpkin Pie Spice

Procedure:

Combine all ingredients into a mixing bowl and mix

Line pie pans with parchment paper.  Pour mixture into pans dividing evenly.
 
Ingredients for Pie Crust:

• 1 box butter cake mix
• 1 cup cann butter *Normal butter also works
• 1 cup chopped pecans

Procedure:

Sprinkle cake mix and pecans on top of pumpkin mixture.  Pour melted butter evenly over cake mix.
 
Bake at 350 Fareheit degrees for  50-60 minutes
 
Caramel Sauce Ingredients:

• 1 cup brown canna sugar *Normal brown sugar also works
• ½ cup whipping cream 
• 4 tbsp canna butter *Normal butter also works
• 1 tbsp real vanilla 
• Pinch salt

Procedure:

Heat on stove top until combined, using wisk and spatula.

Whipped Cream Ingredients:

• 1 cup heavy cream  
• ½ tsp real vanilla  
• 1 tbsp sugar

Procedure:

Whip in Mixer.
 
To serve: 

Put plate on top of pie and turn upside down – inverting it onto the plate. Remove the parchment from the pie filling.
 
Slice and serve with extra pecans – Canna Carmel Sauce and Whipped Cream.

Bon appetit